Fiesta Cornbread Salad - cooking recipe

Ingredients
    1 (9 ounce) package cornbread mix
    1 cup mayonnaise
    1 cup sour cream
    1 (1 ounce) envelope ranch dressing mix
    2 (11 ounce) cans mexicorn, drained
    2 (16 ounce) cans pinto beans with jalapeno peppers, drained
    2 medium tomatoes, chopped
    1 green bell pepper, chopped
    1 bunch green onion, chopped
    2 cups shredded cheddar cheese
Preparation
    Prepare and bake the cornbread using package directions. Let stand until cool.
    Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
    Toss the tomatoes, bell pepper, and green onions in a bowl.
    Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

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