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"Those who forget the pasta are condemned to reheat it."--Unknown

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from With Love, 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 box/pkg cornbread
1 envelope Ranch dressing
1 c sour cream
1 c mayonnaise
1/2 c green pepper chopped
1/2 c red pepper chopped
1/2 c onion chopped
1 c tomatoes chopped
16 oz can pinto beans chopped
2 c corn, canned or frozen and thawed
2 c shredded cheddar
10 slices bacon cooked and crumbled
Directions:
Directions:
Bake cornbread according to directions in a square pan. I usually do this the day before so it can get a little dried out but if you don't have time, it won't matter. Combine ranch dressing, sour cream and mayo. Mix together peppers, onion, tomato, beans and corn. I usually add some seasonings to the vegetables such as garlic pepper, season salt, etc. In a glass bowl, layer 1/2 of the crumbled cornbread, 1/2 of the vegetables and 1/2 cheese, 1/2 bacon and 1/2 dressing. Repeat layers. This is prettiest in a glass bowl where you can see the layers but can also be made in 1 layer of each in a flat pan.
Personal Notes:
Personal Notes:
I rarely use red pepper and is fine without. This recipe is especially for Matt!

 

 

 

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