• Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.

  • For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.

  • In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill for 4 to 24 hours.


If you like, toast the crumbled corn bread. Preheat oven to 350°F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

Nutrition Facts

342 calories; 21 g total fat; 7 g saturated fat; 6 g polyunsaturated fat; 3 g monounsaturated fat; 38 mg cholesterol; 779 mg sodium. 282 mg potassium; 30 g carbohydrates; 4 g fiber; 3 g sugar; 11 g protein; 0 g trans fatty acid; 583 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 1 mg iron;