Cornbread Extravaganza

Name: Cornbread Extravaganza
Ingredients: 1 pan cornbread (8 x 8 x 2-inch); 1 (1 oz.) pkg. dry Ranch dressing mix; 1 c. sour cream; 2 (17 oz.) cans whole kernel corn, drained; 1 c. mayonnaise; 2 (16 oz.) cans pinto beans, drained; 3 large tomatoes, chopped; 1/2 c. chopped bell peppers; 1/2 c. chopped green onions; 1 (8 oz.) pkg. shredded Cheddar cheese; 10 or more slices cooked and crumbled bacon

11 ingredients

10 steps

Ingredients

1 pan cornbread (8 x 8 x 2-inch)
1 (1 oz.) pkg. dry Ranch dressing mix
1 c. sour cream
2 (17 oz.) cans whole kernel corn, drained
1 c. mayonnaise
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped bell peppers
1/2 c. chopped green onions
1 (8 oz.) pkg. shredded Cheddar cheese
10 or more slices cooked and crumbled bacon

Directions

1

Make cornbread a day ahead; let cool thoroughly.
2

Combine sour cream, mayonnaise and dry dressing mix; set aside.
3

Combine tomatoes, onions and peppers; set aside.
4

Place 1/2 crumbled cornbread in bottom of 4-quart serving dish.
5

Top with 1/2 of beans and 1/2 of the combined tomatoes, onions and peppers.
6

Add 1/2 of the cheese, 1/2 the bacon and 1/2 of the corn.
7

Spread 1/2 of the dressing mixture over top.
8

Repeat the layers, leaving enough cornbread for a light covering over the mixture.
9

Garnish with green pepper rings and sliced tomatoes.
10

Chill 2 to 3 hours. Beat when chilled overnight.