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Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Helen Sword
Added: Wednesday, April 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 6oz. pkg Mexican cornbread mix
1 4.5 oz can chopped green chiles
Dash of ground sage
1 1oz pkg Ranch-style salad dressing mix
1 8oz carton reduced fat sour cream
1 c. reduced fat mayonnaise
2 16oz cans pinto beans, drained
1 c. chopped green bell pepper
2 15 1/4oz. can whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 8oz pkg. shredded reduced fat Cheddar cheese
1 c. slice green onion, lettuce leave, tomato wedges (optional)

Directions:
Directions:
Prepare cornbread mix according to package directions, adding green chiles and sage. Cool.

Combine salad dressing mix, sour cream and mayo. Set aside.

Crumble 1/2 of cornbread into a bowl. Top with half each of beans, sour cream mixture, green pepper, corn, chopped tomato, bacon, cheese and onions. Repeat layers.

Cover and refrigerate 2 hours. Serve in lettuce lined bowls and top with tomato wedges if desired.









Number Of Servings:
Number Of Servings:
8

 

 

 

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