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Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 1 (8 ounce) box Jiffy corn muffin mix
- 2 (8 ounce) cans whole kernel corn (drained)
- 1 (8 ounce) can pinto beans (drained)
- 2 cups shredded cheddar cheese
- 8 ounces mayonnaise
- 8 ounces sour cream
- 1 (8 ounce) package dry ranch dressing mix
- 2 -3 tomatoes
Method
- Cook the Jiffy Corn Muffin Mix by the directions on the box.
- While the cornbread is cooking, mix the sour cream, mayonaise, and ranch dressing mix in a medium bowl.
- Slice tomatoes and prep the other ingredients.
- When the cornbread is done, slice in half and let cool.
- In a large bowl, layer the ingredients-start with the cornbread and then go as you like.
- Store in the refrigerator for a minimum of 6 hours- overnight is better.
