1 pkg. HIDDEN VALLEY® dressing mix
2 to 3 tbsp. mayo
1 pkg. Mexican cornbread mix, prepared according to directions
1 can Mexican corn, drained
2 diced fresh tomatoes
1 c. Cheddar cheese
1/2 c. chopped green onions

Bake Mexican cornbread. Cool; crumble. Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients. Refrigerate for at least 3 hours and serve cool.