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Colette & Cassi's Country Kitchen!

*This sounds wierd but is really deliecious! If you want to make it easier...just use a big bottle of ranch dressing instead of making the dressing as the recipe calls for. This makes 12 servings(recipe may be halved)...so it's perfect for parties, pot lucks and barbques. Serve in a big glass bowl to show the pretty layers. Delish!


CORNBREAD SALAD

1 (16 ounce) package corn
   bread mix
10 slices bacon
1 (1 ounce) package ranch
   dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole
   kernel corn, drained


Directions
1 Prepare corn bread according to package directions.
   Cool, crumble, and set aside.
2 Place bacon in a large deep skillet. Cook over
   medium-high heat until evenly brown. Drain, crumble, and set aside.
3 Whisk together the dressing mix, sour cream, and mayonnaise.
4 Crumble half the corn bread in the bottom of a large
   serving dish. Top with half the beans. Layer the beans with
   half of the tomatoes, green bell pepper, and green onions.
   Sprinkle with half the cheese, corn, bacon, and the salad
   dressing mixture. Repeat the layers. Cover, and chill at least
   2 hours before serving.