In this crowd-pleasing salad, fresh-baked cornbread cubes are layered with cheese, tomatoes, corn and beans and topped with bacon bits and ranch dressing.
What You Need
Original recipe yields 12 servings
1 pkg. (8.5 oz.) corn muffin mix
3 large tomatoes, chopped
2 cups frozen corn, thawed, drained
1 can (15 oz.) pinto beans, rinsed
1 green pepper, chopped
1 small onion, chopped
1 cup KRAFT Lite Ranch Dressing
1/4 tsp. chili powder
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits
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Let's Make It
Prepare corn bread in 8-inch square pan as directed on package; cool. Cut into 1-inch cubes.
Combine next 5 ingredients in medium bowl. Add dressing and chili powder; toss to coat.
Layer half each of the cornbread, vegetable mixture and cheese in large bowl. Repeat layers. Sprinkle with bacon. Serve immediately.
Make it Easy
Prepare using 4 cups cubed leftover or purchased cornbread or corn muffins.
If the cornbread is stale, don't throw it out. The drier the cornbread, the better it works in this delicious salad.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* 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.