Cornbread Mexican Dip (Salad) - cooking recipe

Ingredients

1 (8 ounce) package Jiffy cornbread mix, baked according to directions and cool
1 (1 1/4 ounce) package buttermilk ranch salad dressing mix, made according to directions
1 head romaine lettuce
1 medium tomatoes, chopped
1 (6 ounce) can Mexican-style corn
0.5 (15 ounce) can black beans, rinsed and drained
1 cup four-cheese Mexican blend cheese, shredded
1 purple onion, sliced

Preparation

Layer as follows: (makes 2 layers).
1/2 cornbread, crumbled.
Romaine lettuce, torn and layer.
Chopped tomato.
Fiesta corn.
Black beans.
Mexican Cheese.
1/2 ranch dressing
Repeat. Lay sliced onions on top. Serve with corn chips for dipping.