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Cornbread Salad

1 8.5-ounce package cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
½ cup green pepper, chopped
½ cup sweet red pepper, chopped
½ cup onion, chopped
3 large tomatoes, chopped
1 16-ounce can pinto beans, drained
2 cups fresh, or frozen corn (I used canned corn, drained)
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional) (I used Bacon Chips)

Bake cornbread mix according to package instructions and crumble.  Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl.  In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.  In a 3-quart bowl, layer ½ if the cornbread, ½ of the vegatables, ½ of the cheese, ½ of the bacon and ½ of the dressing.  Repeat layers with remaining ingredients.  Cover and store in refrigerator until ready to serve.

You can use low or no-fat sour cream and mayonnaise to reduce the calories in this dish. 

The longer this sits the better it tastes!!!!!!!

Etta:   Sounds good and I will be having it for lunch or dinner.


Ruth

MMMM Etta Sue this really sounds so good.
I can't believe that you actually made this, and here you never like to do more than 5 ingredients.  :o lol

LOL....Marilyn!  I do take a leap once in while into the unknown.  But this title intrigued me.  I had to try it.  I do think the next time I will put less tomatoes and more pinto beans in mine.  And make my own cornbread from a scratch recipe.  And it does taste much better after it sits awhile.  All those flavors intensify.