Back Home Cornbread Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. cornbread mix
1 (1 oz.) pkg. Ranch dressing mix
1 1/2 c. sour cream
1 1/2 c. mayonnaise
2 (15 oz.) cans pinto beans, drained
3 tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onion
2 c. shredded cheese
1 lb. bacon, cooked
2 (11 oz.) cans corn, drained

Preparation

Prepare cornbread according to package directions. Whisk together the salad dressing mix, sour cream and mayonnaise. Set aside. Crumble half of the cooled cornbread in the bottom of a large serving dish. Layer half of all remaining ingredients. Top with half of salad dressing. Repeat layering. Garnish as desired. Cover and chill 2 to 3 hours.