Cornbread Extravaganza - cooking recipe

Ingredients

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

Preparation

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