Charlene's Recipe

Cornbread salad

Category: Whitsons

1 pan of cornbread
1-2 large tomatoes (chopped)
1/2 green pepper
1 small onion
2 medium cans whole kernel corn (drained)
2 cans ready to eat pinto beans
1 (8 oz) ranch dressing
1 cup sour cream
1 cup shredded cheddar cheese
fried bacon or use bacon bits

Bake one pan or cornbread. Let cool. Mix all other ingredients except cheese. Crumble 1/2 of the cornbread in a large dish, pour 1/2 mixture on top, then rest of cornbread then rest of mixture. Sprinkle cheese on top. Refrigerate.