| | Directions | | Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in bottom of large serving bowl. Top with a can of beans. In medium bowl, combine tomatoes, pepper, onion; layer half of mixture over beans. Layer half of cheese, half of bacon, 1 can corn, and half of reserved salad dressing mix. Repeat layers, using remaining ingredients. Garnish as desired. Cover and chill 2-3 hours before serving. Serves 12. |
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| Ingredients | | - |  | 1 package Hidden Valley Ranch dry salad dressing mix (1 ounce pkg) |
| - | | 1 cup sour cream |
| - | | 1 cup mayonnaise |
| - | | 1 pan cornbread (Jiffy mix, baking according to pkg and then crumbled) |
| - | | 2 cans kidney beans, drained (16 ounce cans) |
| - | | 3 tomatoes, chopped (or substitute 1 (14.5 ounce can chopped tomatoes, drained) (large) |
| - | | 1/2 cup green pepper, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 2 cups shredded cheddar cheese |
| - | | 10 slices bacon, cooked and crumbled (or use bacon bits) |
| - | | 2 cans whole kernel sweet corn, drained (17 ounce can) |
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