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Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Laura McPherson
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 8.5-oz. package cornbread mix
1 envelope ranch-style dressing mix
1 c. sour cream
1 c. mayonnaise
1/2 c. green pepper, chopped
1/2 c. sweet red pepper, chopped
1/2 c. onion, chopped
3 large tomatoes, chopped
1 16-oz. can pinto beans, drained
2 c. fresh or frozen corn
2 c. cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

Directions:
Directions:
Bake cornbread mix according to package instructions and crumble. Combine ranch-style dressing mix, mayonnaise, and sour cream in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn. In a 3-quart salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.

Personal Notes:
Personal Notes:
Can use low-fat or non-fat mayo and sour cream. I like to use a clear glass bowl since this is a layer salad. The presentation is nice.

 

 

 

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