"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Cornbread Salad Recipe

  Tried it? Rate this Recipe:


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

Debra Satterlee
Added: Monday, May 5, 2008


1 8.5-oz. package cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1-16oz can pinto beans, drained
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

Bake cornbread mix according to package instructions and crumble. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn. In a 3-quart salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.




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




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!