1 6-8 oz pkg cornbread mix,
made according to pkg instructions and cooled
2 cups mayo
3 tsp chili powder
1 tsp salt
2-3 TB freshly chopped cilantro
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped
1 14 oz can shoepeg or yellow corn, drained
1 14 oz can black beans or pinto beans, rinsed and drained
6 Roma tomatoes, chopped
1/2-3/4 c finely chopped red onion or green onion
2 cups shredded Cheddar cheese
Crumble cornbread into fine crumbs; set aside. Stir together the mayo, chili powder, salt, and chopped cilantro. In a 4 qt glass bowl or trifle dish, place half of the lettuce, then sprinkle with half the cornbread crumbs. Spread half of the mayo mixture on the cornbread layer. Layer half each of the corn, beans, tomatoes, onions and cheese. Repeat layers with remaining ingredients. Refrigerate at least 2 hours before serving.
