Layered Southwestern Cornbread Salad

1 (8 1/2 oz) pkg cornbread mix with the needed egg and 1/3 cup milk
4 Roma tomatoes, diced
1 can black beans, rinsed and drained
1 can corn, drained
2 tbsp cilantro, chopped
1/2 bell pepper, diced
6 green onions, diced
9 slices real bacon, crumbled
1 cup picante sauce
1 cup sour cream
1/4 cup lime juice
1 tsp salt
1/2 cup shredded cheddar cheese

Prepare cornbread according to instructions on the box. Crumble cornbread after it has cooled. Mix all vegetables and bacon. Mix picante sauce, sour cream, lime juice and salt until it makes a smooth dressing. Layer cornbread, vegetable mix and dressing until all ingredients are used, ending with dressing on top. Garnish with cheese. Refrigerate overnight before serving.

submitted by Sharice Jennings 12-19-2007