First Place- Chili Cornbread Salad Dora Rider, Monroe County

Ingredients

1 (8.5-ounce) package Mexican cornbread/muffin mix
1 (4-ounce) can chopped green chilies, undrained
1 cup mayonnaise
1 (8-ounce) carton sour cream
1 envelope ranch dressing mix
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15.25-ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped, or cherry tomatoes cut in half
1 cup chopped green bell pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Preparation

Prepare cornbread mix according to package directions. Stir in green chilies. Spread in a greased 8-inch square baking pan. Bake at 400 degrees for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool bread. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread mixture into a 13- x 9- x 2-inch dish, or tall glass bowl. Layer with half each of the beans, mayonnaise mixture, corn, tomatoes, bell pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Serves 12.