I got this recipe from a cookbook from my sister Lisa's work. All the employees put in a few of their favorite recipes and this one sounded good, so thanks Brenda! It's something different and would make a great side dish for the upcoming summer cookouts. :)
Ingredients: 16 oz. pkg mexican cornbread mix
1 oz. envelope ranch dressing mix
1 c. buttermilk
1 c. mayo
1 small head of lettuce, shredded
2 large tomatoes, chopped
1 (15 oz. ) can black beans (rinsed and drained)
1 (15 oz) can corn, drained
Red pepper, chopped
Pkg. of shredded cheese
Pkg. of bacon bits
1 onion, chopped
Directions: Prepare the cornbread according to directions on package. Cool and crumble. Set aside. Mix the ranch mix with the buttermilk and the mayo. Set aside. Layer a deep pan ( A 9x13 will work if you don't have anything deeper, but it will be filled to the tip top!) with half of the cornbread, lettuce, tomatoes, beans, corn, peppers, cheese, bacon bits, and onion. Spoon half of the dressing evenly over the top. Repeat the layers with the remaining ingredients and dressing. Cover and chill for at least 2 hours.
Servings: A Lot!
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