I tried a new recipe tonight. Before I fed this to Mike, I went out on the deck and took this photo. Mike said the chili cornbread salad was great. I liked it too but thought the cornbread got lost in it and turned around and baked another pan of cornbread to put on the side.
Here is the recipe if you're interested. Read the reviews at this site.http://www.tasteofhome.com/Recipes/Chili-Corn-Bread-Salad
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper (I used red pepper)
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.