"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cornbread Salad Recipe

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

Cheryl Rutledge
Added: Thursday, June 8, 2006


1 8.5oz pkg cornbread mix
1 envelope ranch dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes
1 16 oz can pinto beans, drained
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled

Bake cornbread mix according to package directions and crumble. Combine ranch dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn.

In a 3 qt salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refreigerator until ready to serve.




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