New recipes will be added to this page periodically.
All recipes are included in our cookbook available from this site and from the tea room
Love's Cornbread Salad
Brenda Love
1 box Jiffy cornbread mix Dill Weed
1 can ( 4oz. ) chopped green chilles 2 c. grated cheddar cheese
2 cans kidney beans, drained 3 tomatoes, chopped
1 1/2 oz. pkg. frozen corn, thawed 1Ib. bacon, fried & crumbled
and drained ( Optional )
Chopped green onions to taste
1 Large bottle Hidden Valley ranch
salad dressing
Bake cornbread according to package directions, adding 1 can of chilles.
Cool and crumble cornbread into a 11"x13" dish. Mix kidney beans, corn, and green onions in a large bowl. Stir and spread on top of cornbread. Pour bottle of ranch salad dressing over the bean corn mixture. Sprinkle dill weed over dressing. Scatter cheese on top. Top cheese with chopped tomatoes and bacon if desired. Serve.
