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Cornbread Salad With Bacon, Cheddar, and Ranch
THE SPRUCE EATS21Ingredients
35Minutes
640Calories
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Ingredients
US|METRIC
10 SERVINGS
- cornbread
- 1 Tbsp. shortening (for the skillet)
- 1 3/4 cups cornmeal
- 1/2 cup all purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 Tbsp. melted butter
- salad
- 1 envelope ranch dressing mix (about 2 tablespoons)
- 1 cup sour cream (or to taste)
- 1 cup mayonnaise (or to taste)
- 3 tomatoes (chopped)
- 1/2 cup red bell pepper (each of, and green bell pepper , chopped)
- 1/2 cup green onion (chopped)
- 30 oz. canned pinto beans
- 10 strips bacon (fried crispy and crumbled)
- 2 cans corn (whole kernel, drained or Fiesta corn with peppers)
- 2 cups shredded cheddar cheese (optional)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat16g80% |
| Trans Fat0g |
| Cholesterol100mg33% |
| Sodium1110mg46% |
| Potassium650mg19% |
| Protein19g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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