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1 batch cornbread
1 (15 oz.) can black beans, washed and drained
1 (15 oz.) can whole kernel corn, drained
3 green onions, chopped
1 green pepper, chopped
3 large tomatoes, chopped
2 c. grated sharp cheese
crisp fried bacon, crumbled (optional)
1 (8 oz.) bottle Ranch dressing

Batch of Cornbread:
2 c. self-rising cornmeal
1 small can cream-style corn
1 egg
1/2 c. sour cream

Mix cornmeal with the other 4 ingredients. Use the milk to make a
smooth texture. Grease a 9 x 9-inch pan or iron skillet. Place in
preheated 400 degrees oven. Bake until golden brown or done. Cool
completely. (Cornbread can be made ahead of time and stored in
airtight bag.)

Crumble the cornbread; add the other ingredients. Mix well. Let set
for at least 2 hours before serving. I don't add the tomatoes until
I get ready to serve.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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