Cornbread Extravaganza

• 1 pan cornbread (8 x 8 x 2-inch)
• 1 (1 oz.) pkg. dry Ranch dressing mix
• 1 c. sour cream
• 2 (17 oz.) cans whole kernel corn, drained
• 1 c. mayonnaise
• 2 (16 oz.) cans pinto beans, drained
• 3 large tomatoes, chopped
• 1/2 c. chopped bell peppers
• 1/2 c. chopped green onions
• 1 (8 oz.) pkg. shredded Cheddar cheese
• 10 or more slices cooked and crumbled bacon

1. Make cornbread a day ahead; let cool thoroughly.
2. Combine sour cream, mayonnaise and dry dressing mix; set aside.
3. Combine tomatoes, onions and peppers; set aside.
4. Place 1/2 crumbled cornbread in bottom of 4-quart serving dish.
5. Top with 1/2 of beans and 1/2 of the combined tomatoes, onions and peppers.
6. Add 1/2 of the cheese, 1/2 the bacon and 1/2 of the corn.
7. Spread 1/2 of the dressing mixture over top.
8. Repeat the layers, leaving enough cornbread for a light covering over the mixture.
9. Garnish with green pepper rings and sliced tomatoes.
10. Chill 2 to 3 hours. Beat when chilled overnight.

dressing mix, sour cream, whole kernel corn, mayonnaise, pinto beans, tomatoes, bell peppers, green onions, cheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949608 (may not work)