"The belly rules the mind."--Spanish Proverb

Cornbread Salad by Pattie Recipe

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Contributor:  
Contributor:  
Nita Shaw

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz pkg corn bread mix
10 Slices of Bacon
1 1 oz pkg Ranch Dressing Mix
1 Cups Sour Cream
1 Cup Mayonnaise
2 15 oz cans of Pinto Beans (Drained)
3 Tomatoes
1 Cup Chopped Green Pepper
1 Cup Green Onion
2 Cups Shredded Cheddar Cheese
2 11 oz cans Whole Kernel Corn (Drained)

Directions:
Directions:
1. Prepare Corn Bread Mix as directed. Cool Crumble and set aside.
2. Cook Bacon. Drain and Crumble, Set aside.
3. Whisk together Dressing Mix, Sour Cream, and Mayonnaise.
4. In the 9 x12 serving dish, Layer crumble corn bread, LAYER BEANS, tomatoes, green pepper, green onion, cheese, corn, bacon and dressing mixture.
5. Repeat the layers. Cover and chill 2 hours before serving

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Pattie Davis, Associate Superintendent
Diocese of Little Rock
2008

 

 

 

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