Layered Cornbread Salad

• 1 package Jiffy Cornbread Mix
• 1 package Hidden Valley Salad Dressing Mix
• 8 ounces, weight Sour Cream
• 1 cup Hellman's Mayonnaise
• 2 whole Tomatoes (large), Chopped
• 1 whole Green Pepper, Chopped
• 2 bunches Green Onions, Chopped
• 2 cans Pinto Beans
• 2 cups Cheddar Cheese, Shredded
• 2 cans Whole Kernel Corn, Drained

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. Mix together the salad dressing mix, sour cream and mayonnaise.
3. Mix together in medium-sized bowl the tomatoes, pepper and onions.
4. In a large clear bowl, layer as follows:
5. 1/2 of crumbled cornbread
6. 1 can of pinto beans
7. 1/2 tomato, onion and pepper mixture
8. 1 cup of cheese
9. 1 can of corn
10. 1/2 of salad dressing mixture
11. Repeat layers.
12. Cover tightly with plastic wrap and refrigerate at least two hours, preferably overnight.
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.

mix, salad dressing, cream, mayonnaise, tomatoes, green pepper, green onions, pinto beans, cheddar cheese, kernel corn

Taken from tastykitchen.com/recipes/salads/layered-cornbread-salad/ (may not work)