Ingredients
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1 package cornbread mix, prepared as directed
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2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
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3 tomatoes, seeded and chopped
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1 small green pepper, diced
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12 strips bacon, cooked crisply and crumbled
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2 cups monterey jack cheese, shredded
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34 ounces whole kernel corn, drained
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1 cup sour cream
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1 cup salsa
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1 cup mayonnaise
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1 package dry ranch dressing mix
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1 bunch green onion, chopped
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2 jalapeno peppers, seeded and diced
Instructions
- Use a deep glass bowl or small punch bowl.
- Crumble half of the baked cornbread in the bottom of the bowl.
- Top with half of the beans.
- In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
- Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
- In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
- Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
- Repeat the process with the remaining ingredients.
- Cover and chill for several hours before serving.
- Garnish with a little shredded Cheddar cheese if desired.