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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from Feeding The Flock, 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 pkg. dry ranch dressing
1 c. sour cream
1 c. Miracle Whip (fat free)
3/4 c. chopped tomatoes
3/4 c. chopped onions
3/4 c. chopped green peppers
2 c. shredded Cheddar cheese
10 slices bacon, cooked and crumbled
1 box Jiffy corn bread mix or 2 muffin mix
2 cans pinto beans
2 cans whole kernel corn, both drained
Directions:
Directions:
Make pan of corn bread; cool. Mix first 3 ingredients; set aside. Mix tomatoes, onions and peppers; set aside. In large bowl, layer; 1/2 crumbled corn bread, 1 can beans, 1/2 tomato mixture, 1/2 cheese, 1/3 bacon bits, 1 can corn and 1/2 dressing. Repeat. End with dressing, cheese and bacon bits on top. Refrigerate.

 

 

 

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