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Corn Bread Salad Recipe

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This recipe for Corn Bread Salad, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Ward
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 in. pan of cornbread, cooked and crumbled
3 fresh tomatoes, chopped
2 16 oz. cans pinto beans, drained
1/2 c. green onions, chopped
1/2 c. green bell pepper, chopped
16 oz. sour cream
2 cups shredded cheddar cheese
12 slices bacon, cooked and crumbled
2 15 oz. cans whole kernel corn, drained
1 envelope ranch salad dressing mix
1 c. mayonnaise

Directions:
Directions:
Mix tomatoes, pinto beans, onions, peppers and corn together. Mix dressing mix, sour cream and mayonnaise together. Crumble half the cornbread into the bottom of a bowl. Layer with half the vegetables, half the bacon, half the dressing and then half the cheese. Repeat, ending with cheese on top. Cover and chill for several hours before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30/40 minutes
Personal Notes:
Personal Notes:
This is wonderful for a crowd.

 

 

 

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