Fiesta Cornbread Salad

• 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

1. Prepare and bake the cornbread using package directions. Let stand until cool.
2. Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
3. Toss the tomatoes, bell pepper, and green onions in a bowl.
4. 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.

cornbread mix, mayonnaise, sour cream, ranch dressing, mexicorn, pinto beans, tomatoes, green bell pepper, green onion, cheddar cheese

Taken from www.food.com/recipe/fiesta-cornbread-salad-490696 (may not work)