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Southwest Cornbread Salad

Try a traditional southern favorite dressed up with fresh cilantro and a tangy ranch dressing.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 15
 

Ingredients

3/4
cup ranch dressing
3/4
teaspoon curry powder
15
slices packaged precooked bacon
8
cups cubed (3/4 inch) cornbread
1
medium tomato, diced (3/4 cup)
1/4
cup chopped red onion
1/4
cup chopped fresh cilantro
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors.
  • 2 Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble.
  • 3 In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.
  • 1 In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors.
  • 2 Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble.
  • 3 In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.

EXPERT TIPS

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Expert Tips

Pick up cornbread at the grocery store, or bake two 6.5-ounce pouches of corn muffin mix.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
260
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3g,
3%
),
Cholesterol
40mg
40%;
Sodium
590mg
590%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
2 Starch; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.