Corn Bread Salad

• 2 boxes of Jiffy mix, follow directions, set aside to cool
• 2 large green peppers, cut into small pieces
• 2 large tomatoes, cut into small pieces
• 2 medium onions, cut into small pieces
• 2 celery stalks, cut into small pieces
• 2 lb. sour cream
• 2 c. mayonnaise
• 2 pkg. Hidden Valley dry mix (original)
• Salt and Pepper
• Swiss/Cheddar Cheese (Shredded; use the amount you to want to use)
• 1 jar Bacon Bits

1. Mix mayonnaise, sour cream and Hidden Valley together.
2. Mix all veggies, salt and pepper together.
3. After cornbread is cook, cut in half long ways.
4. Place bottom in serving pan (8 x 12).
5. Spread with dressing mix.
6. Add layer of veggie mix.
7. Add top layer of cornbread.
8. Add veggie mix.
9. Add dressing mix.
10. Top with cheese and bacon bits.
11. Say the blessing and eat.

follow directions, green peppers, tomatoes, onions, celery stalks, sour cream, mayonnaise, salt, swisscheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51059 (may not work)