Southwestern Cornbread Layered Salad with Bacon - Kraft Recipes Top
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Southwestern Cornbread Layered Salad with Bacon

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8 servings, 1-1/2 cups each

Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Corn Muffins:

  • Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
  • Salad Dressing:

  • Mix sour cream and dressing.
  • Salad:

  • Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

Special Equipment Needed


Substitute 4 cups corn bread croutons for the crumbled corn muffins.


Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.


  • 8 servings, 1-1/2 cups each

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
Calories 480
Total fat 18g
Saturated fat 6g
Cholesterol 85mg
Sodium 1250mg
Carbohydrate 52g
Dietary fiber 7g
Sugars 13g
Protein 30g
% Daily Value
Vitamin A 30 %DV
Vitamin C 160 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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