A delightful twist on a classic layered salad, featuring cornbread and vibrant Southwestern flavors.
Prepare the cornbread mix according to the package instructions, incorporating the green chilies, cumin, oregano, and sage into the batter.
Mix the spices evenly into the batter to ensure consistent flavor throughout the cornbread.
Bake the cornbread in a greased baking dish at 400°F (200°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Allow the cornbread to cool fully to make it easier to crumble without becoming mushy.
In a small bowl, combine the mayonnaise, sour cream, and ranch dressing mix. Stir until smooth and set aside.
Chill the dressing in the refrigerator while preparing the other components for a refreshing touch.
Crumble half of the cooled cornbread into the bottom of a large serving dish.
Use your hands to crumble the cornbread evenly for a uniform layer.
Layer half of the beans, corn, tomatoes, green bell peppers, green onions, bacon, and cheese over the cornbread.
Distribute the toppings evenly to ensure each bite has a mix of flavors.
Spread half of the dressing over the toppings.
Use a spatula to spread the dressing evenly without disturbing the layers.
Repeat the layers with the remaining cornbread, toppings, and dressing.
Press down gently on the layers to compact them slightly for a neater presentation.
Cover the dish and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together, enhancing the overall taste.
Serve the salad chilled, garnished with additional green onions or a sprinkle of cheese if desired.
Serve with a large spoon to ensure each serving includes all the layers.
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