Gameday Grub: Cornbread Salad

My cousin, Julie, has made this dish several times for tailgates and other family events. I thought it would be a good choice for the supper club because it's actually best if made ahead of time. That way, I wasn't rushing around trying to pull something together as our guests were arriving. Another perk is that it makes for a pretty presentation!

Cornbread Salad

1.5 cups sour cream
1.5 cups mayo
2 packages dry ranch dressing mix
1 package martha white mexican corn bread mix
16 oz whole kernel corn (rinse and drain)
2 cups shredded mild cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped green bell peppers
3 medium tomatoes, chopped
bacon bits

mix sour cream, mayo, and ranch together. set aside. bake cornbread according to package. when cool, crumble 1/2  in the bottom of a trifle bowl. layer corn, cheese, onions, pepper, tomatoes, bacon, and dressing mix. repeat. top with remaining dressing mix and cheese. chill before serving.
***best the next day***

(Note: I substituted plain, nonfat yogurt for the sour cream and did not use the full two packages of ranch dressing mix.)