Ingredients

The following ingredients have 16 Servings
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 envelope ranch salad dressing mix
  • 3 large tomatoes, seeded and chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup thinly sliced green onions, divided
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • 10 bacon strips, cooked and crumbled
  • 3-1/2 cups frozen corn, thawed

Instruction

  • Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.