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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Corn Bread Salad Recipe

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This recipe for Corn Bread Salad is from The Bedford Family Heritage Cookbook, 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 cornbread mix, prepared as directed. (I use Jiffy)
1 package (1 oz) ranch style salad dressing mix.
1 8 oz container Sour cream
1 Cup mayonnaise
3 1/2 cups of cherry tomatoes, cut in half
1/2 cup chopped green bell pepper
1/2 cup chopped scallions
2 16 oz cans pinto beans, drained and rinsed
3 cups shredded cheddar cheese
1 small can green giant summer crisp corn, drained.
1 lb bacon, cooked until crisp, crumbled
Directions:
Directions:
Make the cornbread, cool and crumble. Combine the dressing mix, sour cream and mayonnaise in a small bowl and set aside. Combine the tomatoes, bell pepper and scallions in another bowl. Place half of the crumbled cornbread in the bottom of a large serving bowl. Spoon on half of the pinto beans, then top with half of the tomato mixture, half of the cheese, half of the corn and half of the bacon. Spread on half of the dressing mixture. Repeat the layers, ending with the dressing. Cover with plastic wrap and chill at least two hours before serving.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I'm not crazy about uncooked bell pepper, so I use maybe half of the called for amount and cut it really, really small.

 

 

 

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