1 package mexican cornbread, cooked and crumbled
1 can shoepeg corn, drained
1 small roma tomato, diced
1 small green bell pepper, diced
1 small bunch green onions, sliced
3/4 c. mayo
3/4 c. sour cream
1 c. shredded cheddar cheese
salt, pepper & cayenne pepper to taste
Cook cornbread according to package directions. Set aside to cool
completely. Once it has cooled, crumble cooked cornbread into a medium
size mixing bowl. Stir in remaining ingredients to mix well. (Do not
over mix.) Cover and place in refrigerator to chill. Serve cold.
Click HERE for printable recipe
I love Mexican food so on a nasty, rainy day like we had today, I couldn't think of anything better than a pan of homemade enchiladas. One of my favorite enchilada recipes is Green Chile Beef Enchiladas.
I really don't understand society nowadays....I had to go to 2 different
grocery stores this morning to find Old Bay seasoning. I asked the guy
at HEB if they carried it & got a blank stare then the question,
"uh, what's that?" Are you kidding me?!? I use Old Bay more than I use
salt & pepper. Seriously people, there needs to be more culinary
education in our society. Now I'm off to start my gumbo.
