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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Shirley's 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:  
Sheree Garrison

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 ounce) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan cornbread, crumbled
2 (16 ounce) cans pinto beans drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. (8 ounces) cheddar cheese
10 slices bacon, cooked, crumbled
2 (17 ounce) cans Dell Monte whole kernel golden sweet corn
1 small can green chilies (optional)

Directions:
Directions:
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half the beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing.

Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving.

Number Of Servings:
Number Of Servings:
10 to 12 servings

 

 

 

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