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Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Kristi Braquet
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 8.5 oz. package cornbread mix
1 pkg. ranch style dressing
1 C sour cream
1 C mayonnaise
1/2 C green pepper, chopped
1/2 C sweet red pepper, chopped
1/2 C onion, chopped
3 large tomatoes, chopped
1 16 oz. can pinto beans, drained
2 C fresh or frozen corn (thawed)
2 C cheddar cheese, shredded
10 slices bacon, cooked and crumbled

Directions:
Directions:
Bake cornbread according to directions and crumble. Mix
together ranch dressing, sour cream, and mayonnaise. In
another bowl, mix together peppers, onions, tomatoes, pinto
beans, and corn. In a 3 Qt. salad bowl, layer 1/2 cornbread, 1/2
of vegetables, 1/2 the cheese, 1/2 of the bacon, 1/2 of the
dressing. Repeat layers with remaining ingredients. Cover and
store in refrigerator until ready to serve.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30 minutes to 1 hour

 

 

 

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