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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Sword
Added: Wednesday, April 26, 2006


1 6oz. pkg Mexican cornbread mix
1 4.5 oz can chopped green chiles
Dash of ground sage
1 1oz pkg Ranch-style salad dressing mix
1 8oz carton reduced fat sour cream
1 c. reduced fat mayonnaise
2 16oz cans pinto beans, drained
1 c. chopped green bell pepper
2 15 1/4oz. can whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 8oz pkg. shredded reduced fat Cheddar cheese
1 c. slice green onion, lettuce leave, tomato wedges (optional)

Prepare cornbread mix according to package directions, adding green chiles and sage. Cool.

Combine salad dressing mix, sour cream and mayo. Set aside.

Crumble 1/2 of cornbread into a bowl. Top with half each of beans, sour cream mixture, green pepper, corn, chopped tomato, bacon, cheese and onions. Repeat layers.

Cover and refrigerate 2 hours. Serve in lettuce lined bowls and top with tomato wedges if desired.

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