Cornbread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) pkg. Tex-Mex cornbread mix
1 envelope ranch style salad dressing mix
1 (8 oz.) light sour cream
1 c. light mayonnaise
3 large tomatoes, chopped
1/2 c. green onion, chopped
2 (15 1/2 oz.) cans Mexican corn, drained
2 (16 oz.) cans pinto beans, drained
2 c. light, cheddar cheese, shredded
Bacon bits or crumbled bacon

Preparation

Prepare cornbread mix according to directions, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended.
Set aside.
Combine tomatoes and green onions; gently toss.
Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing.
Repeat layers.
Cover and chill. Yield
10 to 12 servings.