Cornbread Salad

• 1 (1 oz.) pkg. Ranch salad dressing (Hidden Valley)
• 1 c. sour cream
• 1 c. mayo
• 1 (9-inch pan) Jiffy cornbread mix, crumbled (add green chilies and pinch of sage to mix)
• 2 cans pinto beans, drained
• 3 large tomatoes, chopped
• 1/2 c. green pepper, chopped
• 1/2 c. onion, chopped
• 2 c. shredded Cheddar cheese
• 10 slices bacon, crumbled
• 2 cans whole kernel corn, drained

1. Combine Ranch dressing mix, sour cream and mayo; set aside. Place half of cornbread in bottom of large bowl and top with half of beans.
2. Combine tomatoes, pepper and onion and put half over beans.
3. Layer half of the cheese, bacon, corn and salad dressing. Repeat layers, using all the ingredients, ending with dressing. Cover and chill well.

salad dressing, sour cream, mayo, cornbread mix, pinto beans, tomatoes, green pepper, onion, cheddar cheese, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=756741 (may not work)