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Cornbread salad Recipe

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This recipe for Cornbread salad, by , is from The Boyd Family 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!

Contributor:  
Contributor:  
Beth Boyd

Category:
Category:

Ingredients:  
Ingredients:  
Bottled ranch dressing
1 pan cornbread, cooked and crumbled
2 cans (16 oz) pinto beans, drained
3 large tomatoes
1/2 cup chopped green pepper
1/2 cup chopped red onion
2 cups shredded cheddar cheese
1-2 cans shoepeg corn, rinsed
4 slices of bacon cooked and crumbled (optional)

Directions:
Directions:
Place half of crumbled cornbread in bottom of a trifle bowl or large serving bowl. Top with half of the beans, half of the tomatoes, peppers, and onions. Layer half of the cheese and half of the corn next. Add 1/3 cup of ranch dressing. Repeat the layers using remaining ingredients. Top with bacon then 1/3 cup ranch dressing. Cover and chill 2-3 hours before serving.

 

 

 

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