Mexican Cornbread Salad - cooking recipe

Ingredients

1 pkg. Hidden Valley dressing mix
2 to 3 Tbsp. mayo
1 pkg. Mexican cornbread mix, prepared according to directions
1 can Mexican corn, drained
2 diced fresh tomatoes
1 c. Cheddar cheese
1/2 c. chopped green onions

Preparation

Bake Mexican cornbread.
Cool; crumble.
Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients.
Refrigerate for at least 3 hours and serve cool.