Cornbread Salad

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe comes from a local newspaper. I haven't tried it yet, but will soon.

Ingredients You'll Need

1 package dry ranch dressing mix
1 cup sour cream
1 cup mayo
1 9 inch pan of corn bread, crumbled
3 (16 oz.) cans pinto beans
3 large tomatoes, chopped
1 cup green onion, chopped
1 cup green pepper, chopped
2 cups shredded cheddar cheese
12 slices bacon, cooked and crumbled
2 cans corn, drained


combine salad dressin mix, sour cream and mayo.

Set aside.

Place half the crumbled cornbread in the bottom of a large serving bowl.

Top with half the beans.

In medium bowl, combine tomates, onion, and peppper.

Layer half this mixture over the beans.

Layer half of the cheese, bacon and corn.

Pour half of the salad dressing over corn mixture.

Repeat layers using remaining ingredients.

Cover and chill, 2-3 hours before servings.

10-12 servings

Questions, Comments & Reviews

I tried this recipe and it is a keeper! Thanks for sharing a great recipe.

Cornbread salad is great, and this sounds like a good recipe. There are many variations out there. This is a good down-home summertime treat with great color and great taste. Try this recipe. Thanks for sharing.

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