Shawnee Mills Cornbread Salad

1 package retail size Shawnee cornbread mix

1 envelope ranch dressing mix

1 cup sour cream

1 cup mayonnaise

2 cans (16 oz. each) pinto beans, drained

2 cups shredded cheddar cheese

10 slices bacon, fried very crispy and crumbled

2 cans whole kernel corn, drained

½ cup each of chopped red pepper, green pepper, green onion

2 chopped tomatoes

Preparation:

Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended, set aside.

Combine chopped tomatoes, bell peppers and onions. Toss gently. Crumble ½ of the cornbread into a large bowl. Top

With half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill

For at least 3 hours. When ready to serve, stir the whole mess together.