Cornbread Mexican Dip (Salad)
"This was brought to a scrapbooking party. Everyone loved it and asked for the recipe. Here it is."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (8 ounce) package Jiffy cornbread mix, baked according to directions and cool
- 1 (1 1/4 ounce) package buttermilk ranch salad dressing mix, made according to directions
- 1 head romaine lettuce
- 1 medium tomatoes, chopped
- 1 (6 ounce) can Mexican-style corn
- 0.5 (15 ounce) can black beans, rinsed and drained
- 1 cup four-cheese Mexican blend cheese, shredded
- 1 purple onion, sliced
directions
- Layer as follows: (makes 2 layers).
- ½ cornbread, crumbled.
- Romaine lettuce, torn and layer.
- Chopped tomato.
- Fiesta corn.
- Black beans.
- Mexican Cheese.
- ½ ranch dressing
- Repeat. Lay sliced onions on top. Serve with corn chips for dipping.
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RECIPE SUBMITTED BY
I am a 55 year old female. Born and raised in the south. I am married and have three grown children and one granddaughter and my best friend Chewy,a toy yorkie. I love Carolina basketball. camping and reading.
I have been cooking since I was able to reach the counter, cooking my first meal at the age of 10. My mother and grandmother taught me the southern ways. I don't measure much (neither did they) so if you try my recipes, take that into consideration.
I am a three time cancer survivor and hope to finally get my recipes together in one spot for family and friends before my luck runs out. Hope you and your family enjoys them as much as mine has.
