Cornbread Salad

I have never heard of cornbread salad before so I just had to try this. It is soooo good.

2 boxes of Jiffy Cornbread mix ( cook according to the box and add 1 can of green chilis ( drained )- 4oz each to each batter )
2 cans of pinto beans drained
2 cans of whole kernal corn drained
1 green bell pepper chopped small
3 tomatoes chopped
6-8 green onions chopped small
Topping :
2 pkgs of ranch dressing mix
2 cups of mayo
2 cups of sour cream
2 cups of shredded cheddar cheese
1 pkg of real bacon bits

Directions

1. Prepare cornbread according to box and add 1 can (4 oz ) of green chilis to each box of batter then bake and cool
2. Stir together the  ranch seasoning mixes, mayo and sour cream...set aside.
3. Combine tomatoes, green peppers and onions and set aside.
4. Combine beans and corn together and set aside.
5. In a  13 x 9 casserole dish crumble half the corn bread on the bottom of pan.
6. Pour half of the bean and corn mixture for your next layer.
7. Pour half of the tomato and green onions next making sure each layer is spread over the last one evenly.
8. Sprinkle half of the cheese then repeat the layers.
9. Last top with the ranch dressing mixture and then the bacon bits.

Cover tightly and refrigerate for 4 hours or overnight.

This is served cold..or can be heated up a little if that is the way you like it.