Ingredients
1 pkg jalapeno cornbread mix (baked)
1 or 2 green onions, chopped
1 bell pepper, chopped
2 fresh tomatoes, chopped
2 cans jalpeno pinto beans(juice & all)
1 1/2 cups may
1/2 cup sweet pickle juice
1 cup shredded sharp cheese
12 oz bacon, fried
Preparation
Crumble cornbread in a casserole dish. Layer onions, bell pepper & tomatoes on top of cornbread. Pour beans over that mixture. Mix the mayo & sweet pickle juice together and spread over the bean mixture. Top with the grated chesse and crumbled bacon.(DO NOT BAKE) keep refrigerated until about 30 mins before you are ready to serve. I find it has more flavor if it has set out for at least 30 mins to an hour…
