"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerri McAdoo
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Martha White Mexican Cornbread mix (or whatever brand you can find)
2 regular can (or 1 large) pinto beans, drained and rinsed
1 regular can whole kernel corn, drained
Layer of chopped onions (can use green onions)
Layer of chopped green bell pepper
Layer of chopped tomatoes
Medium Ranch dressing
2 cups Cheddar cheese, shredded

Directions:
Directions:
Mix cornbread as directed on package and let cool. Crumble cornbread and spread in large casserole dish.

In the following order, top with:
Pinto beans, whole kernel corn, chopped onions, chopped bell pepper, and tomatoes. Over all pour Ranch Dressing; top with shredded cheese.

Refrigerate for 12 - 24 hours then dive in.

 

 

 

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