Mississippi Cornbread Salad

1 (8 1/2 oz.) package cornbread muffin mix

1 (1 oz.) envelope Ranch-style salad dressing mix

1 (8 oz.) container sour cream

1 C. mayonnaise

3 large tomatoes, chopped

1/2 C. chopped red bell pepper

1/2 C. chopped green bell pepper

1/2 C. chopped green onions

2 (16 oz.) cans pinto beans, drained

2 cups (8 oz.) shredded Cheddar cheese

10 bacon slices, cooked and crumbled

2 (15 1/4 oz.) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool.

Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.

Combine tomatoes and next 3 ingredients, gently toss.

Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers.

Cover and chill 3 hours.

Yields: 8 to 10 servings.

Note: Your recipe for one (8-inch) square pan of cornbread may be substituted.