"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Cornbread Salad Recipe

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

Mary Boyd Brown
Added: Thursday, April 9, 2009



1 box Jiffy Cornbread Mix - follow directions
4 oz. can chopped green chilies - mild

1 pkg. Hidden Valley Ranch dry mix
1 cup mayonnaise
1 cup sour cream
2 - 16 oz cans pinto beans - drained
3 chopped tomatoes
1/2 cup onion - chopped
1/2 cup green pepper - chopped
2 cups cheddar cheese - grated
lg. bag frozen Shoepeg corn - thawed

Mix together cornbread mixture, can of green chilies, and dash of sage - Bake / Cool / Crumble - finely

Mix together package of Ranch dressing mix with mayonnaise and sour cream

1/2 cornbread (on bottom)
1/2 beans
1/2 tomatoes / peppers / onions
1/2 cheese
1/2 corn
1/2 Ranch mixture

Use glass bowl. The layers look pretty showing through.

Number Of Servings:
Number Of Servings:




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