Country Cornbread Salad

Country Cornbread Salad

1 box Jiffy Corn Muffin Mix
Prepare cornbread per package. Set aside to cool.

1 envelope Hidden Valley Buttermilk Ranch Dressing Mix
1 C sour cream
1 C real mayo
Mix together and refrigerate

1/2 C onion, diced
1/2 C green pepper, chopped (or use multi colors)
2 large tomatoes, diced (or can use grape or cherry tomatoes)
1 can sweet whole corn, drained
1 can English peas, drained

2 C sharp cheddar cheese, shredded
1 bag/jar real bacon bits/pieces

Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl. Next layer with 1/2 of each vegetables in individual layers (or you can mix all the veggies together making the process quicker and easier). Spread 1/2 of the ranch mixture over vegetables. Sprinkle 1 cup of cheese over the ranch layer. Top with 1/2 of the bacon bits.
Layer again as stated above.

Cover and refrigerate at least overnight before serving. The colder the better.