Corn Bread Salad
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Don't mess up the cornbread by putting sugar in it!
1/2 (16-ounce) package corn bread mix
1/2 (1-ounce) package ranch dressing mix
3/4 cup sour cream
3/4 cup mayonnaise
1 (15-ounce) can Pinto beans, drained
1 1/2 tomatoes, chopped
1 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
1 (11-ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
Prepare corn bread according to package directions. Set aside to cool. Whisk together the salad dressing, sour cream and mayonnaise. Set aside.
Crumble half of the cornbread. Place in the bottom of a large serving dish. Top with the pinto beans. Add the tomatoes, half of the cheese, bacon, corn and salad dressing. Repeat layering using remaining ingredients. Garnish as desired. Cover and chill two to three hours before serving.