"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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.

Kristi Braquet
Added: Tuesday, March 21, 2006


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

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:
Preparation Time:
Preparation Time:
30 minutes to 1 hour




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