Mississippi Cornbread Salad
1 (8 1/2 oz.) package cornbread muffin mix
1 (1 oz.) envelope Ranch-style salad dressing mix
1 (8 oz.) container sour cream
1 C. mayonnaise
3 large tomatoes, chopped
1/2 C. chopped red bell pepper
1/2 C. chopped green bell pepper
1/2 C. chopped green onions
2 (16 oz.) cans pinto beans, drained
2 cups (8 oz.) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4 oz.) cans whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes and next 3 ingredients, gently toss.
Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers.
Cover and chill 3 hours.
Yields: 8 to 10 servings.
Note: Your recipe for one (8-inch) square pan of cornbread may be substituted.