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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Stewart
Added: Saturday, June 23, 2007


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

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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