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Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Juanita Russell
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8.5 oz pkg Cornbread Mix (Jiffy)
1 envelope Harvest Ranch Buttermilk Salad Dressing Mix
1 c Sour Cream
1 c Mayonaise
1/2 c Green Pepper (chopped)
1/2 c Red Pepper (chopped)
1/2 c Onion (chopped)
3 lg Tomatoe's (chopped)
1 16 oz can Pinto Bean
2 c Fresh or Frozen Corn
2 c Cheddar Cheese (shredded)
10 oz Bacon (cooked, crumbled)

Directions:
Directions:
Bake corn bread according to directions. Cool and crumble. In a small bowl, combine ranch dressing mix, mayo and sour cream. In another bowel, combine chopped veggies, corn, and pinto beans. In a large salad bowl, layer 1/2 corn bread, 1/2 veggies, 1/2 cheese, 1/2 bacon, & 1/2 dressing. Repeat layers. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
15 Mins
Personal Notes:
Personal Notes:
This was a hit at the family reunion.

 

 

 

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