Cornbread Salad - cooking recipe

Ingredients

1 1/2 c. sour cream
1 1/2 c. mayo
2 pkg. dry ranch dressing mix
1 pan Martha White Mexican cornbread mix (crumbled)
1 large can pinto beans (rinsed and drained)
1 (16 oz.) can whole kernel corn
2 c. shredded mild Cheddar cheese
1/2 c. chopped green onions
1/2 c. chopped green pepper
3 medium tomatoes, chopped
12 oz. pkg bacon, cooked and crumbled

Preparation

Mix sour cream, mayo and dry dressing mix together; set aside. Bake cornbread. When cool, crumble portion into bottom of 3 qt. (or larger) clear bowl. Layer beans, corn, cheese, onions, pepper, tomatoes, bacon and dressing mix (thin layer-about a cup). Repeat layers. Top with remaining dressing mix. Add a little cheese on top.