Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix6 green onions, chopped1 medium green pepper, chopped1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) pinto beans, rinsed and drained3/4 cup mayonnaise3/4 cup sour cream2 medium tomatoes, seeded and chopped1/2 cup shredded cheddar cheese
Preparation
Prepare and bake cornbread according to package directions. Cool on a wire rack.
Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
