"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Gerri McAdoo
Added: Thursday, September 3, 2009


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

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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