Layered Mexican Cornbread Salad

Prepare cornbread mix according to package directions (you’ll typically need milk, eggs, and maybe butter or oil, as directed in mix package), adding green chilies and sage to the mix. Set aside to cool.

Combine ranch salad dressing mix, sour cream and mayonnaise. Set aside.

Crumble half of the cornbread into a trifle bowl (see notes below). Top with half each of: beans, corn, sour cream mixture, peppers, green onions, jalapeno/serrano peppers (use as many or little as you can bear, see notes below), and cheese. Repeat layers.

Top with bacon and tomatoes.

To serve, be sure you scoop all the way through the layers to get bits of all the goodies!

Notes:
Put your cornbread through your food processor for a few seconds so it will be very fine.

If you want more of a bite, add the jalapenos or serranos. Just know they will give this salad a good kick! (Our house likes things with kick—yours, maybe not so much.)

I’ve also put in a layer of sliced ripe olives (drained), just to be different!