Cornbread Salad

1 8.5 ounce pkg cornbread mix
1 envelope Ranch style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 16oz can pinto beans, drained
2 cups fresh, or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled


Bake cornbread mix according to package instructions and crumble. Combine Ranch style dressing mix, sour cream, and mayonnaise in a small bowl. In another bowl mix together peppers, onion, tomatoes, pinto beans, and corn. In a 3 qt salad bowl layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing. Repeat layers with the remaining ingredients. Cover and store in refrigerator until ready to serve.