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Recipe Summary

prep:
30 mins
bake:
per package directions
chill:
4 hrs to 1 day
Servings:
18
Max Servings:
20
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Ingredients

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Directions

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

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

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  • 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.

*Tip:

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; total fat 21g; saturated fat 7g; polyunsaturated fat 6g; monounsaturated fat 3g; cholesterol 38mg; sodium 779mg; potassium 282mg; carbohydrates 30g; fiber 4g; sugar 3g; protein 11g; trans fatty acidg; vitamin a 583IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 151mg; iron 1mg.

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