|
1. Prepare the corn bread mix according to the box directions.
2. Cool, crumble and set the cornbread to the side.
3. In a large deep skillet, fry the bacon until crisp.
4. Drain, crumble the bacon and set to the side.
5. In a large bowl, whisk together the ranch dressing mix, sour cream and mayo.
6. In a large serving dish, crumble half of the corn bread in the bottom.
7. Spoon half of the bean on top.
8. Layer with half of the tomatoes, bell pepper and green onions.
9. Sprinkle half of the cheese on top of the vegetables.
10. Next follow with the cheese, corn, bacon and the salad dressing mixture.
11. Repeat the layers.
12. Cover and chill for 3 hours before serving.
|
