"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Joyce Work
Added: Wednesday, May 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Skillet Cornbread
2 Cans Black Beans, Drained
2 Cans Shoe Peg Corn, Drained
Purple Onion, Chopped
Green Pepper, Chopped
Fresh Tomatoes, Chopped
Sauce:
1 Cup Mayo
1 Cup Sour Cream
1 pkg. Dry Hidden Valley Ranch Mix

Directions:
Directions:
Crumble half the cornbread in a large bowl. Layer on top 1 can beans, 1 can corn, onion, pepper, and tomatoes. Spread half the sauce mixture on top. Repeat cornbread and vegetable layers. put remaining sauce mixture on top. Top with grated cheese and bacon bits. Cover and refrigerate. Keeps several days.

 

 

 

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