“Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans.”
READY IN:
45mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare and bake the cornbread using package directions. Let stand until cool.
  2. Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
  3. Toss the tomatoes, bell pepper, and green onions in a bowl.
  4. Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

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