CORNBREAD SALAD

1/2  Package Hidden Valley Ranch dry salad dressing mix (1/2 ounce)
1/2 Cup sour cream
1/2 Cup mayonaise
1 (9) inch) pan with crumbled corn bread on bottom
1 (16 oz) can pinto beans
2 medium  sized tomatoes chopped
1/4 cup chopped green pepper
1/4 cup chopped green onions (regular onions can be used instead)
1 cup shredded sharp cheddar cheese
5 slices bacon, cooked crisp and crumbled
1 (16 oz) cans whole kernel golden aweet corn

Combine salad dressing mix, sour cream and mayonaise, then set aside.
Place half of crumbled cornbread in the bottom of a large serving bowl.
Top with half of beans. In a medium bowl, combine tomatoes, pepper and
omions, then layer half of this mixture over the beans.  Layer half of 
of cheese, bacon, corn and reserved salad dressing.  Repeat layers using
remaining ingredients.  Garnish as desired.  Cover and chill 2 to 3 hours
before serving.  Yields 5 to six nice servings.

Note: make cornbread ahead of time and let cool for this reciipe.  A hint of
Mexican taste can be added to the cornbread before baking such as a 4
ounce can of chopped green chilies and a pinch of sage.

The original recipe was twice this size which would be ideal for a large
family or gathering.