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Salad - Cornbread Recipe

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This recipe for Salad - Cornbread, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
large green pepper, diced
large cucumber, diced
1 medium onion, diced
1 medium to large tomato, diced
1 pan baked cornbread (8-inch pan)
1 bottle Ranch salad dressing

Cornbread:
1 1/2 cups self-rising corn meal
3/4 cup self-rising flour
1 egg
3 heaping tablespoons mayonnaise
Milk, to moisten

Directions:
Directions:
Mix all the diced vegetables into one pan of baked, crumbled cornbread. Pour a bottle of Ranch over mixture until desired moistness is reached.

Cornbread:
Bake in a hot, well-greased skillet in 400 oven for 20 - 25 minutes for about 20 minutes or until brown.

 

 

 

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