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Layered Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Patsy Pittillo
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pan of cooked cornbread (I use Corn-kits)
1 can pinto beans
1 can rotel tomatoes (original)
1 pkg. green onions
2 roma tomatoes
3 oz. pkg. real bacon bits
1 pint real mayonnaise
1/3 to 1/4 c. pickle juice

Directions:
Directions:
Layer all of the ingredients in a 9 x 13 casserole dish.

First crumble cornbread in bottom of dish.
Next layer: Pinto Beans (drained)
Next layer: Rotel Tomatoes (drained)
Next layer: Green Onions (chopped)
Next layer: Roma Tomatoes (chopped)
Next layer: 2/3's of the Bacon Bits

Top Layer:
Mix together mayonnaise and pickle juice and spread over the top.

Sprinkle remaining Bacon Bits over the top.

Chill several hours or more before serving.

Personal Notes:
Personal Notes:
It tastes better if you make it 24 hrs. in advance.
THE LONGER IT SITS, THE BETTER IT GETS

 

 

 

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