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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A friend of mine always makes this for the school luncheons. The recipe makes alot, but there is never any leftover. It is so yummy!!! Ingredients:
1 (8 ounce) package jiffy cornbread mix |
1 package dry ranch dressing mix |
2 cups sour cream |
1 (16 ounce) can pinto beans, drained |
1 (16 ounce) can whole corn, drained |
1 1/2 cups shredded cheddar cheese |
1 1/2 cups tomatoes, chopped |
1/4 cup bell pepper, chopped |
1/4 cup green onion, chopped |
1 cup bacon, pieces |
Directions:
1. combine dressing mix with sourcream and set aside.
2. cook jiffy mix according to package directions.
3. crumble cooled cornbread into the bottom of a 9x13 casserole dish.
4. layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
5. spread the dressing mixture over the top.
6. cover and chill for an hour.
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