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Submitted by: Jana Timmons from Hendersonville, TN
Originally shared on the web 05/10/2012

8-1/2 oz. pkg. cornbread mix
24-oz. can pinto beans, drained and rinsed
2 15-oz. cans corn, drained
1/4 c. sweet onion, diced
1 c. cherry tomatoes, quartered
1/3 c. celery, chopped
1/2 c. bacon bits, divided
2 c. shredded 4-cheese blend cheese, divided
1 c. sour cream
2 c. ranch salad dressing

Prepare and bake cornbread according to package directions; set aside to cool. Crumble cornbread into a large serving bowl. Add beans, corn, onion, tomatoes, celery, 1/4 cup bacon bits and 1-1/2 cups cheese. Toss well; set aside. In another bowl, mix sour cream and salad dressing together; drizzle over cornbread mixture and toss to coat. Sprinkle with remaining bacon bits and cheese. Serves 10.