Mississippi Cornbread Salad

1 (8 1/2-ounce) package cornbread muffin mix
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.

Combine tomatoes and next 3 ingredients, gently toss.

Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

Yields; 8 to 10 servings.