This Midwest Salad is layers upon layers of all your favorite things! 💁 We can confidentally say that this one will be the star of your next barbecue! 🌟 Continue reading or click the 🔗 in the @allrecipes bio for the full recipe. Ingredients: Cornbread: cooking spray 1 (16 ounce) package cornbread mix 1 ½ cups water Salad: 10 slices bacon 1 ½ cups sour cream 1 ½ cups mayonnaise 1 (1 ounce) package ranch dressing mix 2 (15 ounce) cans pinto beans, drained 3 ripe tomatoes, chopped 1 cup chopped green bell pepper 1 cup chopped green onion 2 (11 ounce) cans whole kernel corn, drained 2 cups shredded Cheddar cheese Directions: To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray. Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside. Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl. Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving. 🧑‍🍳: Annie Campbell #midwestsalads #salads #salad #party #partyfood #cornbread #trifle #FoodTok - @allrecipes