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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Layered Cornbread Salad Recipe

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This recipe for Layered Cornbread Salad is from The Stewart Family & Friends Favorite Recipes, 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 pan of cooked cornbread (I use Corn-kits)
1 can pinto beans
1 can rotel tomatoes (original)
1 pkg. green onions
2 roma tomatoes
3 oz. pkg. real bacon bits
1 pint real mayonnaise
1/3 to 1/4 c. pickle juice
Directions:
Directions:
Layer all of the ingredients in a 9 x 13 casserole dish.

First crumble cornbread in bottom of dish.
Next layer: Pinto Beans (drained)
Next layer: Rotel Tomatoes (drained)
Next layer: Green Onions (chopped)
Next layer: Roma Tomatoes (chopped)
Next layer: 2/3's of the Bacon Bits

Top Layer:
Mix together mayonnaise and pickle juice and spread over the top.

Sprinkle remaining Bacon Bits over the top.

Chill several hours or more before serving.
Personal Notes:
Personal Notes:
It tastes better if you make it 24 hrs. in advance.
THE LONGER IT SITS, THE BETTER IT GETS

 

 

 

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