Recipe(tried): Cornbread Salad

Cornbread Salad

1 (16 ounce) package corn bread mix
or use left over cornbread
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Set aside to cool.

Whisk together the salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of the crumbled corn bread in the bottom of a large serving dish. Top with half of beans. Add half the tomatoes, half of the peppers, half of the onions, half of cheese,half of the corn and half of the salad dressing. Repeat layering using remaining ingredients. Garnish as desired. Cover and chill two to three hours before serving.