Layered Cornbread Salad

1. 1

   Bake the cornbread according to package directions. Cool and divide the cornbread in half. Crumble each half of the cornbread after it cools and set aside.

2. 2

   Mix together the salad dressing mix, sour cream and mayonnaise.

3. 3

   Mix together in medium-sized bowl the tomatoes, pepper and onions.

4. 4

   In a large clear bowl, layer as follows:

5. 5

   1/2 of crumbled cornbread

6. 6

   1 can of pinto beans

7. 7

   1/2 tomato, onion and pepper mixture

8. 8

   1 cup of cheese

9. 9

   1 can of corn

10. 10

    1/2 of salad dressing mixture

11. 11

    Repeat layers.

12. 12

    Cover tightly with plastic wrap and refrigerate at least two hours, preferably overnight.

13. 13

    Note: I usually add more sour cream and cheese than the recipe calls for. Chopped jalapenos or green chilis may be added to the tomato mixture for a little spice.

* Per serving · 4 servings · Values may vary.

No additional tips available.