LAYERED VERSION
Chop up the raw bacon into 1 inch pieces and cook in a frying pan until crispy. *This may need done in batches. Remove crisp bacon pieces with a slotted spoon and set aside on a paper towel to soak up the extra grease.
Crumble the cornbread.
Chop up red onion, green pepper, and tomato. Slice and de-seed the fresh jalapenos. **slice a few red onion rings, and tomato slices for the topping and set aside.
In a small bowl mix the sour cream, mayo and ranch dip mix together.
In a large salad bowl start by layering half the crumbled cornbread in the bottom
Next sprinkle half the onion, green peppers, tomatoes, beans, corn, bacon, and jalapenos over the cornbread.
Spoon half of the dressing over the vegetables and smooth out. And sprinkle with half the cheese.
Repeat this order of the layers with the other half of the ingredients, and then decorate the top with a few sliced red onion rings and jalapeno slices. Serve fresh
MIXED VERSION
Chop up the raw bacon into 1 inch pieces and cook in a frying pan until crispy. *This may need done in batches. Remove crisp bacon pieces with a slotted spoon and set aside on a paper towel to soak up the extra grease.
Crumble the cornbread in the pan and set aside.
Chop up all the vegetables: red onion, tomatoes, green peppers. Slice and de-seed the fresh jalapenos. **optional ingredient of diced pickles is delicious
Reserve ¼ cup of shredded cheese, 9 tomato slices, 5-7 pickle slices and set aside for topping.
In a small bowl mix the sour cream, mayo and ranch dip mix together.
In a large salad bowl, toss all the ingredients together, including the drained cans of corn and beans.
Decorate the top by sprinkling the reserved shredded cheese, tomato slices, and pickle slices.
Serve fresh
