A Note from Miss Kay■ Makes 12 to 16 servings
1 packet (1 ounce) ranch dressing mix
2 cups sour cream
1 cup mayonnaise
6 cups crumbled cornbread, divided
1 cup crumbled crisp-cooked bacon (from about 1/2 pound raw), divided
2 cans (15 ounces each) pinto beans, drained and rinsed, divided
2 cans (15 ounces each) whole kernel corn, drained and rinsed, or 31/2 cups thawed frozen corn kernels, divided
1 cup diced green bell pepper, divided
1 cup chopped green onions (scallions), divided
3 cups seeded and diced tomatoes, divided
2 cups (8 ounces) grated sharp cheddar cheese, divided
1. In a small bowl, whisk together the dressing mix, sour cream, and mayonnaise.
2. In the bottom of a tall glass bowl, spread half of the cornbread. Layer in half the bacon, beans, corn, bell pepper, green onions, tomatoes, and cheese. Drizzle with half of the dressing mixture. Repeat layers.
3. Cover and refrigerate until chilled, at least 4 hours and preferably overnight.
A Note from Miss Kay
Another great recipe to do ahead of time. Cornbread is a favorite in the South, and this recipe will be a crowd-pleaser for sure.