Corn Bread Layered Salad

1 pkg (8-1/2 ounce) corn bread muffin mix
6 Green onion pepper,chopped
1 Medium green pepper, chopped
1 can (15-1/4 ounce)whole kernel corn, drained
1 can (15 ounce) pinto bean, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup of Rotel
1/3 cup of bacon bits
2 medium tomato seeded and chopped
2 garlic chopped finely
1/2 cup shredded cheddar cheese
Salt and pepper

Prepare and bake corn bread according to package directions. Cool down
Crumble corn bread into 2-qt. glass serving bowl.
Layer with onion, garlic, green pepper, corn, bacon bits and beans
In a small bowl,combine mayonnaise and sour cream;spread over the vegetable. Sprinkle with
tomatoes and cheese. Refrigerate until serving