Then, run - do not walk - to nearest Kroger and pick up the following ingredients:
1 8oz pkg Cornbread Mix (Mexican flavor is best)
1 4 oz Can Chopped Green Chiles
1 oz pkg Ranch Dressing Mix
1 oz Sour Cream
1 c Mayonnaise (Duke's!)
2 15 oz Cans Pinto Beans (drained)
1 c Green Bell Pepper (chopped)
2 15 1/2 Cans Whole Kernel Corn (drained)
3 Large Tomatoes (diced)
10 Slices Bacon (cooked/crumbled)
2 c Sharp Cheddar Cheese (grated)
1 c Green Onions (sliced, using both white and green parts)
BEFORE WE GO ANY FURTHER- THIS IS IMPORTANT.
You MUST use Duke's mayonnaise. Hellman's nor any other brand will do. Yes, there IS a difference. Duke's is saltier and tangier and enhances every dish that calls for mayo.
That settles it. Now on to preparation.
Organize your ingredients.
Yes, your countertop will resemblance a lunch buffet
Prepare your cornbread according to package directions and add the chilies to the batter. (I prefer muffins because it's just easier to handle).
While the cornbread is cooking, combine dressing mix, sour cream and mayonnaise. Blend well and set aside.
In a large salad bowl, crumble half of the cornbread into bottom of the bowl.
Top with half the beans. Then, layer in this order:
Half of sour cream mixture
Repeat layers starting with rest of cornbread
Cover and refrigerate overnight (or for no less than 8 hours) so flavors can develop and harden.
It's called Chile Cornbread Salad, but I hate calling it a 'salad' because it's really more of a side dish. Actually, Mr. T likes it as a whole meal.
Whatever you wanna call it your guests will love this and will be wanting the recipe!
From my kitchen to yours -
Happy eatin', y'all.