Christy's Cornbread Salad

CHRISTY'S CORNBREAD SALAD: 
Ingredients: 
1 c. Daisy sour cream. 
1 c. Hellman's mayonnaise. 
1 envelope Hidden Valley Fiesta Ranch dip mix. 
cornbread (see recipe below), cooled and crumbed (1 inch pieces or smaller). 
1 small vidalia onion (enough for approx 1/4 cup). 
2 green onions. 
1 can Red Gold diced tomatoes, drained. 
small container of grape tomatoes. 
1 can Bush's kidney beans, drained. 
1 can Bush's pinto beans, drained. 
2 c. Kraft Mexican blend shredded cheese. 
1 bag Oscar Mayer real bacon pieces. 
1 can Green Giant Mexican corn, drained. 
1 can Green Giant Southwestern corn, drained.

Mix sour cream, mayo, and dip mix in bowl. Set aside. Prepare cornbread (see recipe below). Set aside a portion to crumble on the top. While cornbread is baking, dice the vidalia onion and 2 green onions (set aside small amount of the green for color on the top of the salad). In small bowl, toss together the onion, green onion, and can of diced tomatoes. Set aside. Cut grape tomatoes in half (lengthwise). In the bottom of a clear-glass bowl, layer and spread the ingredients as follows: half the cornbread, can of kidney beans, half the tomato and onion mix, 1 c. cheese, 1/3 package of bacon, can of Southwestern corn, half the dressing, line bowl with grape tomatoes around the edge. Continue layering with the 2nd half of the cornbread (be sure you've set aside some to crumble on the top), can of pinto beans, remainder of the tomato/onion mix, remainder of the cheese (unless you want to set aside a bit for spreading on the top), 1/3 package of the bacon, can of Mexican corn, remainder of the dressing. Spread the rest of the crumbled cornbread on the top with any cheese, onion, tomatoes and bacon remaining. COVER AND CHILL. This dish tastes best after it's been sitting for a day! Prepare the day before if possible! It is a HUGE recipe! Great for big groups! 


Ingredients for cornbread: 1 box Jiffy cornbread muffin mix. 1 box Jiffy yellow cake mix. 2 eggs. 1/3 c. milk. 1/3 c. water. 1/4 c. canola oil. Preheat oven to 400 degrees. Mix ingredients. Let stand 5 minutes. Pour into greased 8x8" pan. Bake for 10 minutes. Lower temp to 350 degrees. Continue baking for 15-20 minutes or til center is cooked - test with toothpick. (Don't over-bake). Let cool.