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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , 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:  
1 pkg. Mexican cornbread mix
1 (4-1/2 oz.) can chopped red chili peppers (Rotel)
1/4 tsp. ground sage
1 (1 oz.) pkg. Ranch dressing mix
8 oz. sour cream
1 cup mayonnaise
2 (16 oz.) cans dark red kidney beans, drained
2 (15 1/2 oz.) cans whole kernel corn, drained
2 tomatoes chopped
2 pkgs. real bacon bits
8 oz. shredded sharp cheddar cheese
Directions:
Directions:
Prepare & bake cornbread mix according to package directions, adding chilies & sage. Cool & crumble, set aside. Mix salad dressing mix with sour cream & mayonnaise, set aside. Place half of crumbled corn bread in large bowl, top with half of beans, sour cream mixture, corn, tomatoes, bacon & cheese. Repeat layer. Cover & refrigerate overnight.

 

 

 

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