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LAYERED CORNBREAD SALAD (1st layer) 1 (8.5 ounce) box Corn Muffin Mix (prepared according to package)
(2nd layer) - 2 (16 ounce) cans drained PINTO BEANS
(3rd layer) - 1 (15.25 ounce) (132 gram) can drained WHOLE KERNEL CORN
(4th layer) - 1 chopped RED (purple) ONION
(5th layer) - 1 chopped GREEN BELL PEPPER
(6th layer) - 3 chopped TOMATOES
(7th layer) - 1 (.4 ounce) package RESTAURANT-STYLE RANCH DRESSING MIX, mixed together with 1 cup MAYONNAISE and 1 cup SOUR CREAM
(8th layer) - 1 (8 ounce) package shredded CHEDDAR
(9th layer) - 1 cup REAL BACON BITS, microwaved for 30 seconds to make them crispy
In a glass trifle bowl layer crumbled cornbread, pinto beans, corn, onion, bell pepper, tomatoes. In a separate bowl mix the ranch dressing with the mayonnaise and sour cream. Pour on top of the layers. Then top with the shredded cheddar and bacon bits. Cover with plastic wrap and refrigerate until ready to serve.