Crumble cornbread into large bowl; add remaining ingredients. Mix well. Refrigerate until ready to serve. Marvelous and easy. Recipe by Bonnie Conner, Athens TX NOTES : Made this to take to Johnnys mothers funeral. It was delicious when fresh, but not so good after we got back from the cemetery. Think it should be eaten right away after mixing. Recipe by: Great Flavors of Texas, 1995, p. 183 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 10|
|Calories from Fat: 307 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 234.6mg||72 %|
|Sodium 1427.3mg||49 %|
|Potassium 444.7mg||12 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 68.4g|
|Protein 18g||26 %|
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Calories per serving: 684
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