Prep Time: 20 mins
Ingredients
Cornbread:
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cooking spray
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1 (16 ounce) package cornbread mix
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1 ½ cups water
Salad:
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10 slices bacon
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1 ½ cups sour cream
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1 ½ cups mayonnaise
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1 (1 ounce) package ranch dressing mix
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2 (15 ounce) cans pinto beans, drained
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3 ripe tomatoes, chopped
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1 cup chopped green bell pepper
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1 cup chopped green onion
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2 (11 ounce) cans whole kernel corn, drained
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2 cups shredded Cheddar cheese
Directions
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To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
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Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
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Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
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Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
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Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.
Nutrition Facts (per serving)
| 623 | Calories |
| 42g | Fat |
| 48g | Carbs |
| 16g | Protein |