Cornbread Salad - cooking recipe

Ingredients

1 pan cornbread
2 (16 oz.) cans whole kernel corn
1 small can chopped green chili peppers
8 oz. shredded Cheddar cheese
1/2 chopped green pepper
1 c. mayonnaise
1 pkg. dry Ranch mix salad dressing
10 slices bacon, cooked crisp and crumbled
2 (16 oz.) cans pinto beans
3 tomatoes
1/2 c. chopped green onion
1 c. sour cream

Preparation

Cook cornbread and green chilies as per directions; cool.
Mix tomatoes, onion and green pepper in small bowl.
Mix sour cream, mayonnaise and salad dressing mix in small bowl.
In a large casserole dish, crumble half of the cornbread and layer as follows:
tomato mixture, bacon, cheese, corn and sour cream mix. Beginning with cornbread, layer again.
Refrigerate for several hours or overnight and serve cold.