"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 Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Cooper Acklen
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (1-oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9") pan cornbread, crumbled
2 (16-oz.) cans pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. green pepper, chopped
1/2 c. green onions, chopped
2 c. Cheddar cheese, shredded
10 slices bacon, cooked and crumbled
2 cans Del Monte whole golden sweet corn, drained

Directions:
Directions:
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of crumbled cornbread in the bottom of a large serving bowl; top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2-3 hr. before serving.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Amy is the wife of John Michael Acklen and the granddaughter-in-law of Bobby Ray & Geneva (Andrews) Hollenshead.

 

 

 

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