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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Olson
Added: Tuesday, January 16, 2007


1 pkg. (6 oz.) Mexican or other cornbread mix, prepared according to package directions
2 cans (15 oz.) pinto beans, drained
1 cup chopped tomatoes
1 cup chopped green onion
1/2 cup chopped green pepper
1/4 to 1/2 cup chopped and seeded jalapenos
12 bacon strips, cooked and crumbled
2 cup (8 oz.) grated Monterrey jack cheese
1 cup (8 oz.) sour cream
1 cup salsa
Additional sour cream and jalapeno pepper slices, optional

Crumble half of prepared cornbread into bottom of a large serving bowl. Top with half of beans. In another bowl, combine tomatoes, onions, green pepper and jalapeno; blend well. Spread half of vegetable mixture over beans. Sprinkle with half of bacon and half of cheese. Stir together sour cream and salsa in a small bowl; spread half of dressing over cheese. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing. Garnish with sour cream and jalapeno pepper slices, if desired. Cover tightly and chill 2 to 3 hours before serving.




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