Layered Southwestern Cornbread Salad

INGREDIENTS

[1.0 oz] package of Spicy Ranch dressing mix

1 1/3 cups

milk or buttermilk

1 cup

mayonnaise

For the pico de gallo:

medium Roma tomatoes

medium purple onion

medium jalapeno pepper

1/3 cup

chopped fresh cilantro

2 tbsp

lime juice

garlic salt and black pepper

For the salad:

[7.5 oz] box cornbread mix plus ingredients to prepare

[12 oz] pkgs frozen Southwestern Corn [such as Steamfresh] OR 2 [11 oz] cans Mexi-Corn

[15 oz] can black beans, drained & rinsed

2 cups

shredded Mexican cheese blend

8 oz

shredded iceberg lettuce

12 oz

bacon cooked, crumbled & cooled

1/2 cup

sour cream [for the top]