Mexican Cornbread and Pinto Bean Dip

Be the first to review
Recipe by Donna Luckadoo

Delicious and spicy dip--great for tailgate parties or large get togethers.

Ingredients Nutrition


  1. Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
  2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
  3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.
  4. This dish is great over the top of Frito's or Tostado's.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a