Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. Hidden Valley dry mixture
2 c. shredded Cheddar
12 slices bacon, cooked and crumbled
1 c. mayonnaise
2 cans pinto beans, drained
2 large tomatoes, chopped
2 cans whole kernel corn, drained
1/2 c. green pepper, chopped
1/2 c. green onion, chopped
1 c. sour cream
1 box Jiffy cornbread

Preparation

Combine salad dry mix, sour cream and mayonnaise.
Place 1/2 of crumbled corn bread in bottom of large serving bowl.
Top with 1/2 of beans, tomatoes, peppers, onions, cheese, bacon, corn and Hidden Valley dry mixture.
Repeat with remaining ingredients. Save enough cheese and bacon to sprinkle on top.
Cover and chill. Serves 10 to 12.