"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cornbread Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cornbread Salad, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Saturday, June 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 9" cornbread (Jiffy, White Lilly)
1 small can whole kernel corn
1 can pinto beans
3 large tomatoes
1 green pepper, chopped
1 medium onioin, chopped
1 cup cheddar cheese
6-9 slices bacon, cooked and crumbled

Dressing: 1 cup sour cream
1 cup mayonaise
1/2 cup milk
1 pkg. Hidden Valley Ranch dressing mix

Directions:
Directions:
Crumble cornbread. Mix dressing ingredients together. Layer, starting with cornbread and one half of all other ingredients. Top with half of the dressing. Repeat layers.

Cover and refrigerate six hours or overnight.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

409W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!