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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from Globe Trotting, 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 package of Mexican cornbread mix or a Medium black fryer of your own
1 cup Mayonnaise
1 (8 oz) carton sour cream
1 package powdered ranch dressing
1 pound fired, drained, and crumbled bacon
1 large tomato, chopped
1 bell pepper, chopped
1 bunch green onion, blade and all chopped
2 cans pinto beans, drained
2 cans niblet corn, drained
1 (8 oz) package shredded cheddar cheese
Directions:
Directions:
Prepare cornbread and allow it to cool before crumbling. Mix mayo, sour cream, and salad dressing and set aside. Fry bacon, drain, and crumble. Mix tomato, bell pepper, and green onions and set aside. Layer items in order in a 8X11 inch dish suing half of each: cornbread, pinto beans, corn, tomato mixture, mayonnaise mixture, bacon, and cheese. Repeat with remaining half. Refrigerate 2-3 hours before serving.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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