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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 is from Cuisine de Famille Encore!, 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:  
16 oz pkg corn bread mix (or 2 Jiffy boxes), baked as directed
3 tomatoes, finely chopped
1 c finely chopped green pepper
1 c finely chopped green onion
15 oz can pinto beans, rinsed and drained
1 can whole kernel corn, drained
2 c shredded cheddar cheese
10 slices bacon, fried and crumbled

Dressing:
Mix together:
1 1/2 c mayonnaise
1 1/2 c sour cream
1 pkg Hidden Valley Ranch dressing
Directions:
Directions:
Mix together dressing ingredients.
Layer half the corn bread, tomatoes, green pepper, onions, beans, corn, cheese, and bacon in a bowl.
Add half the dressing.
Repeat layers.
Chill for two hours before serving.

 

 

 

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