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

Southern Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Sandra Sharp
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 batch cornbread, baked in a 9x13 baking pan and cut into 1-inch cubes
1 (14.5 oz) can red kidney beans, drained
1 (15 oz) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups sharp cheddar cheese, grated
1 (8 oz) bottle ranch dressing
Garnish: chopped fresh parsley

Directions:
Directions:
In the bottom of a large trifle bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

 

 

 

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