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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn Bread Salad Recipe

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This recipe for Corn Bread Salad, by , is from Karen's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Parsons


1 c. self-rising meal
8 oz. sour cream
2 eggs
1 tbsp. sugar

2 c. tomatoes
2 c. onion
1 c. bell pepper
1 c. sweet relish

1 c. salad dressing
8 oz. cheddar cheese

Mix first 4 ingredients together and bake for 20 minutes at 450. Bake and cool. While baking the cornbread prepare the other ingredients in separate bowl.

Cut tomatoes, onion, pepper in small pieces. Crumble corn bread. Add vegetables and 1 c. salad dressing. Sprinkle top with shredded cheddar cheese.




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