1 package (8-1/2 ounces) cornbread/muffin mix, any kind
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
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.
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I make a small bowl of this often with leftover cornbread, beans and corn. I do not layer; my family prefers it be stirred together so everything is coated with the dressing and flavorful.
Someone made this at a family get together several years ago. It was delicious and a big hit! Thanks for the recipe and picture. I'd need the pic to go by when trying to make it.😃❤️❤️