Louisiana Crawfish Cornbread Salad

One 8 oz pkg cornbread muffin mix

One 1 oz envelope ranch-style salad dressing mix

One 8 oz container sour cream

1 cup mayonnaise

3 tomatoes, chopped

1/2 cup chopped red bell pepper

1/2 cup chopped green pepper

1/2 cup chopped green onions

Two 16 oz cans pinto beans, drained

Two 15-1/4 oz cans whole kernel corn, drained

2 cups ( 8 oz) shredded Cheddar cheese

12 bacon slices, cooked and crumbled

2 lb crawfish, cooked (shrimp can be substituted)

Prepare cornbread mix according to package directions. Cool. Stir together salad dressing mix, sour cream and mayonnaise. Set aside. Combine tomatoes and next three ingredients. Gently toss. Crumble 1/2 cornbread into a three quart trifle bowl or large salad bowl. Top with 1/2 each of beans, tomato mixture, cheese, bacon, corn, crawfish and dressing mixture. Repeat layers. Cover and chill three hours.

Makes 8-10 servings.

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Cajun Country -- New Iberia, Louisiana