Cornbread Salad from Dee Lamb in "Recipes to Remember,"
Matthews Help Center, 2002, significantly modified by Alice R. Keller

1 (1-oz) package dry ranch salad dressing mix
1 c fat-free or reduced-fat sour cream
1 c reduced-fat mayonnaise or salad dressing
1 (6- or 7-oz) package corn bread mix, baked according to package directions and crumbled
2 (16-oz) cans pinto beans, rinsed and drained
1 (16-oz) can whole kernel corn, drained
2 or 3 large tomatoes, or 10 plum tomatoes, chopped
1 green bell pepper, chopped
1/2 sweet onion, chopped
4 cups shredded cheddar cheese

  1. Combine dressing mix, sour cream and mayonnaise. Set aside
  2. Place half of crumbled corn bread in the botton of a large serving bowl, perhaps 3-quart size. Top with half of the beans.
  3. Combine tomatoes, pepper and onions; layer half of this mixture over the beans.
  4. Layer half the cheese, half the corn, and half the reserved dressing mix.
  5. Repeat layers with remaining ingredients, ending with the cheese, and perhaps a little of the tomato, on the top.
  6. Cover and chill 3 to 4 hours before serving