Our family enjoys this one, I had forgotten about it.
Chile-Cornbread Salad
1 (8 oz.) package cornbread mix, such as "Jiffy" brand
4 oz. can green chiles
1 (1 oz.) package Ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
2 cans pinto beans, rinsed and drained
1 cup bell pepper
2 cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups shredded Cheddar cheese
1 cup sliced green onions
Prepare cornbread mix according to package directions adding chopped green chiles; cool. Combine dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat. chill overnight.

Wow this really looks good! We eat a lot of Mexican based meals, this will sure be a tasty new addition! Does the cornbread get too mushy or anything?

This is the same pretty much but with jalapenos. The corn bread doesn't get mushy if its ate fairly soon.

Ingredients
a.. 1 package cornbread mix, prepared as directed
b.. 2 (15 ounce) cans pinto beans or kidney beans, drained
c.. 3 tomatoes, seeded and chopped
d.. 1 bunch green onion, chopped
e.. 1 small green pepper, diced
f.. 2 jalapeno peppers, seeded and diced
g.. 12 strips bacon, cooked crisply and crumbled
h.. 2 cups monterey jack cheese, shredded
i.. 34 ounces whole kernel corn, drained
j.. 1 cup sour cream
k.. 1 cup salsa
l.. 1 cup mayonnaise
m.. 1 package dry ranch dressing mix
Directions
1.. 1
Use a deep glass bowl or small punch bowl.
2.. 2
Crumble half of the baked cornbread in the bottom of the bowl.
3.. 3
Top with half of the beans.
4.. 4
In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno
peppers.
5.. 5
Spread half of the tomato mixture over the beans, then sprinkle with half
the bacon, half the cheese and half of the corn.
6.. 6
In another small bowl, stir together the sour cream, salsa, mayonnaise and
Ranch dressing mix.
7.. 7
Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and
spread gently).
8.. 8
Repeat the process with the remaining ingredients.
9.. 9
Cover and chill for several hours before serving.
10.. 10
Garnish with a little shredded Cheddar cheese if desired.

As stated, it isn't really mushy if eaten pretty soon, but can get that way. I really didn't expect to like it, & certainly didn't think my picky family would like it. Wherever i got the recipe, it received rave reviews so I decided to try it out of curiosity. I was rather surprised that my family even tried it, they are afraid of new things, but they did & loved it.

Big Bob GibsonÂs Cornbread Salad
Cornbread
1 package (1 ounce) ranch style salad dressing mix
1 container (8 ounces) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
½ cup chopped green bell pepper
½ cup chopped scallions
2 cans (16 ounces) pinto beans drained and rinsed
3 cups shredded cheddar cheese
1 can (15 ounces) corn drained
1 pound bacon, cooked until crisp and crumbled
Make the cornbread, cool and crumble.
Combine the dressing mix, sour cream, and mayonnaise in a small bowl and set aside. Combine the tomatoes, bell pepper, and scallions in another bowl.
Place half of the crumbled cornbread in the bottom of a large serving bowl. Spoon on half of the pinto beans, then top with half or the tomato mixture, half of the cheese, half of the corn, and half of the bacon. Spread on half of the dressing. Repeat the layers, ending with the dressing. Cover with plastic wrap and chill for at least 2 hours before serving.
Serves: 8-10