Mexican Cornbread Salad

 My mouth is watering just remembering how good it is, but I hardly ever make it.  It's one of those dishes that is best made the day before serving.  Great for a salad supper or potluck dinner.

Mexican Cornbread Salad

2 packages Martha White Mexican Cornbread Mix

2 cans pinto beans, drained

2 cans whole kernel corn, drained

4 Roma tomatoes, seeded and diced

1 green pepper diced

1 bunch green onions, chopped

3 cups grated Cheddar Cheese

1 (4ounce) jar of bacon pieces, Hormel (NOT BACOS)

1 cup sour cream

1 package Ranch dressing mix

1 cup mayonaise

Make cornbread according to package directions.  Cool and crumble in a large bowl.  Add next seven ingredients.  Mix sour cream, Ranch dressing packet and mayonnaise.  Lightly toss with cornbread mixture.  Chill.