Cornbread Salad

Modified from Taste of Home

1 pkg (8.5 oz) corn bread/muffin mix

1 cup (8 oz) sour cream

1 cup mayonnaise

1 envelope ranch salad dressing mix

3 large tomatoes, chopped (I used two large local ones and then 2 Romas)

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1 cup onions, diced

1 lb hamburger, cooked and cooled (this used 2 cans of pinto beans, which I hate...I used a pound of moose meat, seasoned with Montreal Steak seasoning instead)

2 cups (8 oz) shredded cheddar (I actually used mostly Colby jack)

10 bacon strips, cooked and crumbled

1 bag (12 oz) frozen corn, thawed (they had 3.5 cups here, I just used my full bag)

Prepare and bake corn bread according to package and then crumble when cool (so I made this the day before...this would also be a good use up for leftover cornbread). Mix sour cream, mayo and dressing mix until blended. In a separate bowl, combine tomatoes, peppers and onions.

Layer in a glass bowl (like a trifle bowl) half of each in this order: corn bread, meat, tomato mixture, cheese, bacon, corn and dressing. Repeat layers with other half. Top with parsley if desired (they used green onions, I pulled parsley from my beds out back).

Refrigerate 3 hours (so I actually make all the layers the night before, then assembled the day of and then just refrigerated until it was time to eat).

Makes 16 servings (it makes a LOT).