Cornbread Salad

Cook the cornbread and crumble. Mix the sour cream, mayonnaise, and ranch dressing. In a large, flat bottomed bowl, layer the cornbread, pinto beans, tomatoes, pepper, onion, pimentos, celery, and bacon. Top with the sour cream mixture and sprinkle with one-third of the cheese. Repeat for three layers. The final topping should be the sour cream mixture then the remainder of fresh vegetables.

Cover and refrigerate one day before serving. Any leftovers are even better the next day.

This is actually Cornbread Salad for a crowd. For a smaller amount just the recipe in half.

It is better made the day before you serve it.