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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thelma Ratliff
Added: Thursday, June 25, 2009


1 package Ranch dry dressing mix
1 pan cornbread crumbled
1 cup sour cream
2-16 oz cans pinto beans, drained
2 cups shredded cheddar cheese
1 cup mayonnaise
3 large chopped tomatoes
1/2 cup chopped green pepper
1/2 cup chopped green onion
Crumbled bacon-10 slices or package of bacon bits
2 cans whole kernel corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. In a medium bowl, combine tomatoes, pepper, and onion. Place half crumbled cornbread in bottom of large serving bowl. Top with half of beans. Top with half of corn. Layer half of the reserved salad dressing, cheese, and bacon. Repeat layers with remaining ingredients. Cover and chill 2-3 hours before serving.




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