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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 milk 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |