I had an extra pan of Mexican Cornbread that I was looking for an idea of how to use.  My folks all liked it.  Others it depended on which ingredients they ate.  We only brought home a little of the bottom layer of Mexican Cornbread.

Mexican Cornbread Salad

1 pan Mexican Cornbread, cooked and cooled

2 cans Black Beans, rinsed and drained

2 cans Whole Kernel Corn, drained

2 large cans Rotel Tomatoes, drained slightly

16 ounces Sour Cream

2 cups Shredded Cheddar Cheese

Salsa

Spicy Ranch Salad Dressing

Other items if available:

Lettuce, shredded

Diced Tomatoes

Diced Bell Peppers

Drained, Sliced Black Olives

 

Starting with 1/2 the Mexican Corn Bread, crumble and layer in the bottom of a large glass dish.  (I used a punch bowl.)  Add each item in layers.  Half way up use the remaining Mexican Cornbread.  Continue to layer with sour cream and cheese being the last items. Seal the salad with the sour cream like icing a cake.  This will keep in the moisture.  Sprinkle with cheese.  Cover and refrigerate.  Serve with salsa and spicy ranch dressing.