Cornbread Salad

1 ½ C. self-rising cornmeal

½ C. self-rising flour

1/3 C. oil

1 egg

1 C. milk

8 oz can Pinto Beans – drained

8 oz can Whole Kernel Corn – drained

3 strips bacon – fried

1 bell pepper – chopped

1 onion – chopped

2 C. cheddar cheese – grated

1 package Ranch Dressing Mix

Prepare ranch dressing according to directions and set aside. Combine meal, flour, oil, egg, and milk. Mix thoroughly. Pour in greased nine-inch skillet and bake at 375 degrees for 15 minutes. Cool. In large salad bowl crumble one-half cornbread, layer with one half can pinto beans and one half corn, one half pepper, one half onion and one cup cheese. Spread half of ranch dressing on top. Repeat each layer and top with remaining dressing. Crumble bacon on top. Serves 12.