Mix together all ingredients in bowl with sealable lid
Refrigerate until ready to serve
Salad tastes better if made the day before serving
I was telling my Grandmother about this corn salad recipe that a lady from our church was serving to us but it had tomatoes and bell peppers in it. My Grandmother made the suggestion to add Rotel tomatoes and omit the tomatoes and bell peppers. I started making it as she suggested and it became her and my brother-in-law's favorite holiday salad. I just hope they serve it in Heaven.
Make a medium pan of cornbread in your favorite cast iron skillet
Allow to cool for a few minutes
In a 13x9x2 inch rectangular casserole dish layer one-half of the cornbread, tomatoes, onion, green bell pepper, corn, chili beans, cheese, ranch dressing, and a dash of granulated garlic or garlic salt
Repeat a second layer with remaining ingredients and top with crumbled bacon
This recipe is best chilled overnight, but may be served after chilling a couple of hours
This is an much requested dish for family functions and church pot-lucks. I have never had leftovers to take home. This recipe has been shared with dozens of people. The most recent was a cousin from Texas who was in Alabama for a family reunion.