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Mississippi Cornbread Salad Recipe

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This recipe for Mississippi Cornbread Salad, by , is from The City of Sadieville Cookbook Project, 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!

Peggy Zeysing


1 box Jiffy corn bread mix
1 (1oz) envelope ranch salad dressing mix
1 - 8oz container sour cream
1 C mayonnaise
3 large tomatoes
C chopped red bell peppers
C chopped green bell peppers
C chopped green onions
2 - 16oz cans black beans
2 - 16oz can whole kernel corn, drained
2 C shredded cheddar cheese
10 bacon slices, cooked and crumbles

Prepare the cornbread mix according to package directions. Cool. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside. Combine tomatoes, peppers, green onions and corn; toss gently. Crumble half of the cornbread into a 3 quart bowl or large salad bowl. Top with half of each beans, corn and tomato mixture, cheese, bacon and ranch dressing mix. Repeat layers. Cover and chill for 3 hours.




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