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Ingredients
US|METRIC
4 SERVINGS
- 3 cups cornbread (cubed, See recipe below)
- 1 packet buttermilk ranch dressing mix
- 1/2 cup buttermilk
- 1 cup mayo (low-fat Helmanns)
- 1 head romaine lettuce (chopped)
- 2 cups sweet pepper (sliced red and yellow)
- 2 tomatoes (seeded and chopped)
- 1 cup cucumber (sliced and halved)
- 3 hard boiled eggs (sliced)
- 1 sweet onion (small, sliced)
- 2 cups corn (and black bean mix, I use Krogers Private Selection Zesty Corn and Blackbean Blend. Substitute 1 cup canned black beans, drained and 1 cup corn kernels)
- 2 cups cheddar cheese (finely shredded)
- bacon (Reserved)
- 2 green onions (sliced,, green parts only)
- 6 slices bacon (cooked and crumbled, divided, reserve 1 tbsp bacon grease)
- 1 cup cornmeal
- 1 cup all-purpose flour (such as King Arthur Flour)
- 1 1/2 tsp. salt
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- 1/4 cup sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup sour cream (You could also use 1/2 cup no-fat plain Greek yogurt or a mix of both)
- 2 eggs
- 1 1/2 cups milk (I use 1%, could also use buttermilk)
- 14 oz. diced green chiles (drained)
- 1/2 cup cheddar cheese (shredded)
- 1 Tbsp. bacon grease
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