Cornbread Salad

• 1 (8 ounce) box Jiffy corn muffin mix
• 2 (8 ounce) cans whole kernel corn (drained)
• 1 (8 ounce) can pinto beans (drained)
• 2 cups shredded cheddar cheese
• 8 ounces mayonnaise
• 8 ounces sour cream
• 1 (8 ounce) package dry ranch dressing mix
• 2 -3 tomatoes

1. Cook the Jiffy Corn Muffin Mix by the directions on the box.
2. While the cornbread is cooking, mix the sour cream, mayonaise, and ranch dressing mix in a medium bowl.
3. Slice tomatoes and prep the other ingredients.
4. When the cornbread is done, slice in half and let cool.
5. In a large bowl, layer the ingredients-start with the cornbread and then go as you like.
6. Store in the refrigerator for a minimum of 6 hours- overnight is better.

corn muffin, whole kernel corn, pinto beans, cheddar cheese, mayonnaise, sour cream, tomatoes

Taken from www.food.com/recipe/cornbread-salad-366050 (may not work)