"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tex-Mex Cornbread Salad Recipe

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This recipe for Tex-Mex Cornbread Salad, by , is from Tyler Family's Favorite Recipes, 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!

Regina Pryor


1 package dry spicy ranch dressing mix
1 sour cream
1 c. Miracle Whip
6 or 7 cornbread muffins
2 (16 oz.) can pinto beans, (rinsed and drained)
1 green bell pepper (chopped)
1 (16 oz.) frozen corn (thawed)
3 large tomatoes (chopped)
15 sliced bacon ,(cooked & chopped)
2 c. (8 oz.) Shredded Mexican cheese blend
bundle of green onions and scallions (chopped)

1.In a small bowl, combined dressing mix, sour cream, and Miracle Whip; set aside.
2. Crumble half the corn muffins into a large glass bowl. Place a layer of beans over corn muffins then bell pepper, dressing mixture, corn, tomatoes, bacon and the remaining crumbled corn muffins, cheese and green onions and the scallions.
3. Cover and chill at least two to three hours before serving.




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