Tex-Mex Cornbread Salad

YUMMY! This is another one of those recipes that gets eaten up completely every time I take it somewhere and I always take copies of the recipes to hand out. I often take if for BBQ's or Potlucks as it is easy to make and you can make it the day before as well. I have also added shredded chicken to the layers to make this a main dish salad.

• Ready In: 4 hrs
• Serves: 12

Ingredients

• 1 (16 ounce) package  cornbread mix (I use Jiffy)
• 1 (1 ounce)  buttermilk ranch salad dressing mix
• 1 1⁄2 cups sour cream
• 1 1⁄2 cups mayonnaise
• 3  teaspoons sugar
• 2 (15 ounce) cans pinto beans, drained
• 3  tomatoes, chopped
• 1 (4 1/2ounce) can  chopped green chilies
• 1  cup  chopped green onion (optional in my family!)
• 2  cups  shredded cheddar cheese
• 1 (11 ounce) can whole kernel corn, drained

Directions

1. Prepare corn bread according to package directions. Set aside to cool.
2. Whisk together the salad dressing mix, sour cream, sugar and mayonnaise. Set aside.
3. Place half of the crumbled corn bread in the bottom of a large serving dish such as a 15 X 10 glass baking dish.
4. Top with half of beans.
5. Add the tomatoes, half of cheese, corn and salad dressing.
6. Next layer other half the corn bread, other half of the beans of beans, green chilies, green onion (I leave out the green onion if I am making if for my onion-phobic family) and top with remaining cheese.
7. Cover and chill two to three hours before serving with a serving spoon.