Cornbread Salad

CORNBREAD SALAD

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan Tex-Mex or your own homemade cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans Del Monte whole kernel golden sweet corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.
Cover and chill 2-3 hours before serving.
Yields 10-12 servings.

I used Honey cornbread for a more sweet taste, and I did not add green peppers.