Name: Cornbread Salad
Total time: 45 min
Yield: 10 servings
Ingredients: 1 9 x 12 pan cooked cornbread (cooled); 1 bell pepper (chopped); 1 small onion (chopped); 2 tomatoes (chopped); 1 can Del Monte whole kernel corn; 3 hard-cooked eggs (optional); 2 cups cubed Hormel Ham; 2 cups Kraft Ranch dressing

Cornbread Salad

This recipe was submitted by Cathy Miles of Clinton, AR and appeared in the October 2015 issue of Arkansas Living Magazine.

Servings	Prep Time
10 servings	45 min

Servings	Prep Time
10 servings	45 min

Cornbread Salad

This recipe was submitted by Cathy Miles of Clinton, AR and appeared in the October 2015 issue of Arkansas Living Magazine.

Servings	Prep Time
10 servings	45 min

Servings	Prep Time
10 servings	45 min

Ingredients

1 9 x 12 pan cooked cornbread cooled
1 bell pepper chopped
1 small onion chopped
2 tomatoes chopped
1 can Del Monte whole kernel corn
3 hard-cooked eggs optional
2 cups cubed Hormel Ham
2 cups Kraft Ranch dressing

Servings: servings

Instructions

Crumble cornbread in large bowl. Mix remaining ingredients; toss all together.
Chill at least 2 hours before serving.

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