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Cornbread Salad Recipe

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This recipe for Cornbread Salad is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9" cornbread (Jiffy, White Lilly)
1 small can whole kernel corn
1 can pinto beans
3 large tomatoes
1 green pepper, chopped
1 medium onioin, chopped
1 cup cheddar cheese
6-9 slices bacon, cooked and crumbled

Dressing: 1 cup sour cream
1 cup mayonaise
1/2 cup milk
1 pkg. Hidden Valley Ranch dressing mix
Directions:
Directions:
Crumble cornbread. Mix dressing ingredients together. Layer, starting with cornbread and one half of all other ingredients. Top with half of the dressing. Repeat layers.

Cover and refrigerate six hours or overnight.

 

 

 

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