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"Hunger is the best sauce in the world."--Cervantes

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from The Milner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Cornbread Mix
1 pkg Dry Hidden Valley Ranch Dressing Mix
1 cup Mayonnaise
1 cup Sour Cream
1 can Diced Green Chilies
2 cans Corn
2 cans Pinto Beans
1 medium Red Onion
2 medium Tomatoes
3 Bell Peppers - different colors
1 pkg Crumbled Bacon
2 cups Shredded Cheddar Cheese
Directions:
Directions:
Prepare cornbread as directed by package adding in the can of diced green chilies.
Mix mayonnaise, sour cream, and ranch dressing together and refrigerate.
Chop up tomatoes, onions, and bell peppers. Drain and rinse corn and pinto beans.
Crumble cornbread into bottom of 9x12 pan. Spread dressing mixture on top of crumbled cornbread.
Layer corn, pinto beans, onions, tomatoes, and bell peppers. Sprinkle shredded cheese and top with crumbled bacon.
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Recipe makes a very large batch, dish will be heaping full.
This recipe came from a business associate in Phoenix, Arizona. He sent it to me by text while driving home for the holidays! Thanks to Mark Sims

 

 

 

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