Please help I've being looking for a Cornbread Salad recipe?

I'v being looking everywhere and cant find a good one at all does anyone make it and if so can i have your reciep. thanks so much.Please help I've being looking for a Cornbread Salad recipe?
Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.


INGREDIENTS:


1 skillet or pan of cornbread, baked and cooled


7 to 9 slices bacon, cooked until crispy, drained and crumbled


1/2 cup chopped onion


1/2 to 1 cup green bell pepper, chopped


2 large tomatoes, chopped


1 to 2 hard-cooked eggs, chopped


1 cup mayonnaise, or to moisten


salt and pepper, to taste


PREPARATION:


Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste.Please help I've being looking for a Cornbread Salad recipe?
1 (7.5 ounce) package corn bread/muffin mix


1 (16 ounce) can canned chopped green chile peppers


1/8 teaspoon ground cumin


1/8 teaspoon dried oregano


1 pinch rubbed sage


10 slices bacon


1 cup mayonnaise


1 cup sour cream


1 (1 ounce) package dry Ranch-style dressing mix


2 (15.5 ounce) cans pinto beans, drained and rinsed


1 (10 ounce) can whole kernel corn, drained


3 medium tomatoes, chopped


1 cup chopped green pepper


1 cup chopped green onion


2 cups shredded Cheddar cheese





Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.


Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.


In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.


Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Hi,Tammy..glad you asked this question....my aunt used to make this salad %26amp; just the other day I was thinking about it..sooooo good....even my children loved it when they were small...now thanks to you...%26amp; Esther, I have the very same recipe she used..