1 pkg Martha White Mexican cornbread mix with jalapenos
1 (1 oz.) pkg. dry Ranch dressing mix
1 c. sour cream
1 c. mayonnaise
3 large tomatoes, chopped
1/2 green pepper, chopped
1/2 c. white onion, chopped
2 (16 oz.) cans pinto beans, drained
2 cups shredded Cheddar cheese
1 lb. bacon, cooked and crumbled
2 (17 oz.) cans whole yellow corn, drained

Prepare cornbread mix per package directions. Set aside. Combine Ranch dressing mix, sour cream and mayonnaise and set aside. Combine tomatoes, green pepper and onions and set aside. Reserve some crumbled bacon for garnish.

To assemble, crumble cornbread in bottom of large bowl. Top with half of the beans, tomato/onion mixture, cheese, bacon, corn and dressing. Repeat layers. Garnish with crumbled bacon.

Serves 10-12.