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Cornbread Salad

July 10, 2010

Seriously one of the best salads around to feed a crowd.  I made this the other night for our un-official family reunion and it turned out to be a hit…a home run!  The name sounds strange and the ingredients may be a little strange too put in a salad but it works.  Even people who say they don’t like tomatoes or bell peppers, onions seem to forget that when they taste this salad.  This recipe originally came from my SIL’s mom who is a wonderful cook.  Hope you all enjoy this recipe as much as I do.

Cornbread Salad

1 package of corn bread mix cooked like pkg. directs, I use Jiffy brand
1 package buttermilk ranch dressing mix
2-3  T. buttermilk
1 cup mayonnaise
1 cup sour cream
3 large tomatoes chopped
1 green bell pepper chopped
1 bunch of green onions chopped
1 pound of bacon cooked and crumbled
3 cups shredded cheddar cheese
2 can pinto beans rinsed and drained
2 cans corn rinsed and drained

Directions:

Mix the mayonnaise and the sour-cream together with the ranch packet.  Add 2-3 T of buttermilk  until it’s spreading consistency

In large bowl crumble half of the corn bread, then add one can of pinto beans that have been rinsed.  Add one can of rinsed and drained corn then half of the tomatoes, peppers and onions.  On top of that put half the bacon, then half cheese and finally half dressing.  Repeat and put in the refrigerator for several hours then serve.  Makes a ton!

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