You can add salsa, Rotel or hot sauce for this recipe for an added twist!

INGREDIENTS

•1 recipe of cornbread
•1 envelope ranch dressing mix
•1 cup (8 oz)light sour cream
•1 cup light mayonnaise
•2 cans (16 oz each) pinto beans, rinsed and drained
•2-3 cups shredded cheddar cheese
•10 slices bacon, fried very crispy, and crumbled
•1 can whole kernel corn, drained
•1/2 cup each of green bell pepper and green onion, diced and 2 chopped tomatoes

• Prepare cornbread and set aside to cool.
• Combine the salad dressing mix, sour cream and mayonnaise.
• In a separate bowl, mix tomatoes, bell peppers and onions, tossing the ingredients lightly.
• Use half of the cornbread, crumbling it into a casserole dish or large bowl. Add half each of the following over the cornbread: beans, tomato mixture, cheese, bacon, corn and dressing mixture. Make another layer and cover dish. Refrigerate for 3 hours or preferably longer.