Cornbread Trifle Salad

The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.

• Ready In: 1 hr 35 mins
• Serves: 6-8

Ingredients

• 1 (8 1/2ounce) package  cornbread mix
• 1 (1 ounce) envelope  ranch dressing mix
• 1  cup sour cream
• 1  cup mayonnaise
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup  sweet red pepper, chopped
• 1⁄2 onion, chopped
• 3  large tomatoes, chopped
• 1 (16 ounce) can pinto beans, drained
• 2  cups fresh corn or 2  cups frozen corn
• 2  cups cheddar cheese, shredded
• 10  slices  cooked bacon, crumbled (optional)

Directions

1. Bake cornbread mix according to package instructions and crumble.
2. Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
3. In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
4. In a 3-quart 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.
5. Repeat layers with remaining ingredients.
6. Cover and store in refrigerator until ready to serve.