Cornbread Salad

Southern Cornbread Salad
Serves 6; 15 minutes

INGREDIENTS
4 cups baked cornbread, cubed
1 (1 oz) packet Ranch seasoning
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 oz) cans pinto beans, drained and rinsed
2 large tomatoes, diced
1/2 red onion, diced
1 cup green bell pepper, chopped
1 cup green onion, chopped
1 cup cheddar cheese, grated
1 lb bacon, cooked and crumbled
2 (11 oz) cans corn, drained

PREPARATION
In a small bowl, whisk together the Ranch seasoning, sour cream, and mayonnaise. Set aside.
Lightly crumble half of the cornbread in the bottom of a large trifle dish. Layer with half of the pinto beans, half of the tomatoes, half of the red onion, half of the bell pepper, half of the green onion, half of the cheddar, half of the bacon, and half of the corn.
Top with half of the dressing mixture and repeat all layers once more.
Cover and chill until ready to serve. Enjoy!