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7-Layer Cornbread Salad

Break out your trifle bowl! This savory layered salad is easy to make, great for large gatherings, and easily modified to your tastes.
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Ingredients
  

  • Prepared cornbread
  • 10 bacon slices cooked and crumbled
  • 1½ cups sour cream
  • 1½ cups mayonnaise
  • 1 package ranch dressing mix
  • 2 15-ounce cans pinto beans, drained
  • 3 tomatoes chopped
  • 1 cup green red, or orange bell pepper, chopped
  • 1 cup green onion chopped
  • 2 11-ounce cans whole kernel corn, drained
  • 2 cups cheddar cheese shredded

Instructions
 

  • Preheat oven to 425°.
  • Crumble cornbread and set aside.
  • Place bacon on a baking sheet lined with aluminum foil or parchment paper. Bake until bacon is crisp. Drain bacon slices on paper towels.
  • Whisk sour cream, mayonnaise, and dressing mix together.
  • Place half of crumbled cornbread in bottom of a glass trifle bowl. Evenly layer with half of pinto beans, half of tomatoes, half of peppers, half of green onions, half of corn, 1 cup of cheese, half of bacon, and half of sour cream mixture. Repeat the layers.
  • Cover and chill at least 2 hours before serving.