"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Blevins Family
Added: Saturday, July 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans pinto beans (drained)
2 Lg Tomatoes (chopped)
1 Med Green Pepper (chopped)
2 pkg. Hidden Valley Ranch Mix
2 16 oz containers of sour cream
2 c. shredded cheese
13x9 pan of prepared cornbread

Directions:
Directions:
Mix sour cream and Ranch mix together, set aside. Crumble 1/2 of the cornbread in the bottom of a large dish. Layer 1/2 of the tomatoe and pepper. Spread one can of beans over top of veggies. Spread 1/2 of the Ranch mix over beans and one c. of cheese over the Ranch mix. Start over with the cornbread and end with the cheese. Refridgerate until ready to serve.

 

 

 

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