Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
chill:
4 hrs
total:
4 hrs 30 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 21g; cholesterol 38mg; saturated fat 7g; carbohydrates 30g; mono fat 3g; poly fat 6g; insoluble fiber 4g; sugars 3g; protein 11g; vitamin a 583.1IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 779mg; potassium 282mg; calcium 151.5mg; iron 1.4mg.
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