Make a medium pan of cornbread in your favorite cast iron skillet
Allow to cool for a few minutes
In a 13x9x2 inch rectangular casserole dish layer one-half of the cornbread, tomatoes, onion, green bell pepper, corn, chili beans, cheese, ranch dressing, and a dash of granulated garlic or garlic salt
Repeat a second layer with remaining ingredients and top with crumbled bacon
This recipe is best chilled overnight, but may be served after chilling a couple of hours
This is an much requested dish for family functions and church pot-lucks. I have never had leftovers to take home. This recipe has been shared with dozens of people. The most recent was a cousin from Texas who was in Alabama for a family reunion.