|Easy Slow Cooker Cookbook|
|by Barbara C. Jones|
This slow-cooker cookbook makes meal planning and special dishes so easy you'll wonder how you lived without it.
1 - 10 of 234 for cornbread salad
Crumble cornbread and put in ... Dip with 8 oz of sour cream, Spread over mixture and refrigerate until ready to serve. Enjoy, really tasty and simple!
You can use ... make. Crumble the cornbread and sprinkle half ... repeat the above until all ingredients are used up. Refrigerate until chilled and enjoy!
Combine salad dressing mix, sour ... half of crumbled cornbread in the bottom ... desired. Cover and chill 2-3 hours before serving. Yield: 10-12 servings.
To prepare Tex-Mex cornbread add 4 oz. ... of cornbread. Combine salad dressing mix, sour ... chill for 2 to 3 hours before serving. Mix before serving.
Crumble cornbread and layer the ... crumbled bread and layering the salad, mix the topping ingredients together ... over the top. Refrigerate overnight.
Combine salad dressing mix, sour ... half of crumbled cornbread in bottom of ... cornbread recipe or a prepared mix that yields a 9-inch pan of cornbread.
Bake cornbread. Cool and ... pan. Mix well. Put salad dressing in mix well. Let set for 2 hours or less. NOTE: For best results, use diced salad pickles.
Cool cornbread and crumble. Add rest of ingredients and mix with mayonnaise or salad dressing. Takes about 1 quart.
Cut cornbread in chunks. Add ... crumble, drain and add to cornbread mixture. Add enough salad dressing to hold mixture together. Add salt and pepper to taste.
Combine salad dressing mix, sour ... half of crumbled cornbread in the bottom ... cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
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