Mexican Cornbread Salad 
Recipe By: Grits

Ingredients:
1 pkg Mexican Cornbread Mix
1 can diced green chilies
16 oz. green goddess or ranch dressing
2 (16 oz) pinto beans (can use pintos with jalapenos)
1 red bell pepper chopped
2 can whole kernel corn
2 large tomatoes, chopped
3 oz real bacon bits
8 oz. shredded cheddar
1 bunch green onions sliced

Method:

Prepare cornbread mix according to package directions, adding the green chilies. Cool after baked. Crumble one half of the cornbread into large bowl. (use a glass trifle bowl so you can see the layers of the salad. Layer the remaining ingredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 of the chopped red bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 of the cheese, 1/2 of the green onions. I also used 1 can of black olives sliced and added 1/2 here. Repeat layers in same order, beginning with crumbled cornbread and ending with olives. Cover and refrigerate 2 hrs.

This got rave reviews. I added about 3 mashed chipotle peppers to the ranch dressing. Everyone at the party wanted the recipe. There was also some excellent, fresh, homemade salsa there that several people put on top of the salad.