"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Corn bread Salad Recipe

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This recipe for Corn bread Salad, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allison Walker
Added: Monday, July 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Jiffy Mexican Cornbread mix prepared and crumbled
1 can chopped chilies drained
2 16oz cans pinto beans drained
4-5 Roma tomatoes chopped
2 17 oz cans whole kernel corn drained
1/2 cup each chopped green bell pepper (discard seeds) and chopped red onion
8 oz shredded cheddar cheese
10 slices bacon cooked and crumbled
16 oz Hidden Valley Ranch Dressing

Directions:
Directions:
Place 1/2 crumbled cornbread in the bottom of 9x13 pan. Layer with 1/2 beans, peppers, onions,and tomatoes Layer 1/2 Cheese, Bacon, corn, and dressing. Repeat layers Garnish with peppers and tomatoes Chill 2-3 hours

Number Of Servings:
Number Of Servings:
10 +
Preparation Time:
Preparation Time:
10 minutes plus cooling time
Personal Notes:
Personal Notes:
Can be made Day ahead of time

 

 

 

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