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This recipe for CORNBREAD SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 19, 2009


Jiffy© cornbread mix
1/2 c bell pepper - diced
1/2 c onion - diced
1 can pinto beans - drained
2 c frozen corn
2 roma tomatoes - diced
1 c mayonnaise
1 c sour cream
1/2 c bacon bits
1 c shredded cheese
salt and pepper to taste

Bake cornbread according to the package directions. Cool completely and then crumble. In a bowl, combine sour cream and mayonnaise. Mix the vegetables into the sour cream mixture. In a large bowl, layer 1/2 of the crumbled cornbread, 1/2 the veggie mixture, a layer of cheese, and a layer of bacon. Repeat layers and refrigerate for 2 - 3 hours or until ready to serve.




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