Ingredients:

• 1 pan of cornbread ( not the sweet kind)
• 1 small tomato
• 1 small onion
• 1 jar of  salsa
• 1 16 oz. container sour cream
• 1 8 oz. pkg. shredded cheese (any kind you like)
• 4-5 slice of bacon cooked and chopped

Method

1. First dice the onion and tomato and add to the salsa. Next crumble cornbread up fine and layer in a big bowl.
2. Then layer the salsa, sour cream and cheese on top of the cornbread. Lastly layer the bacon on top.
3. Cover the bowl and refrigerate at least four hours, over night is better. Serves 4-6. Keeps in refrigerator up to five days.