"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Debbie Errico
Added: Thursday, February 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Hidden Valley Ranch dry mix
1 cup sour cream
1 cup real mayonnaise
9 inch pan baked cornbread
2 (16 oz) cans pinto beans, drained
3 large tomatoes, diced
1/2 cup green pepper, chopped
1/2 cup green onions, chopped
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
1 (17 oz) can whole kernal corn, drained

Directions:
Directions:
Combine dry mix dressing with sour cream and mayo, set aside. Place 1/2 of crumbled cornbread in the bottom of a large glass serving bowl, top with half of pinto beans.

In a medium bowl combine tomatoes, peppers, and onions. Layer half of mixture over beans, layer 1/2 of cheese, bacon, corn, and salad dressing. Repeat layers one more time. Chill

Personal Notes:
Personal Notes:
Yummy!

 

 

 

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