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Nutrition Facts
Serving Size 387 g
(Approx. 8 Servings)
Amount Per Serving
Calories 590 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 2090 mg 87%
Total Carbohydrate 103 g 34%
Dietary Fiber 24 g 6%
Sugars 27 g
Protein 26 g
Vitamin A 30% Iron 8%
Vitamin C 60% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
*Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
*The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jalapeño Cornbread Salad

Prep Time
8 hours
Cook Time
30 minutes
Total Time
8 h 30 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 boxes (32 oz total) Central Market Jalapeño Cheddar Cornbread Mix
1 green onions, chopped
1 red bell pepper, chopped
2 roma tomato, chopped
32 Oz pinto beans, drained
1 can (8.5 oz) whole kernel corn no salt, drained
1 slices fully cooked bacon, heat per package directions and crumbled
2 cup(s) fancy shredded cheddar
1 cup(s) fat free sour cream
1 cup(s) chunky salsa, medium
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Instructions

1
Bake cornbread according to package directions.
2
Cool and crumble the baked cornbread into a salad bowl.
3
Top with layers of green onions, bell pepper, tomatoes, beans, corn, bacon and cheese.
4
To make dressing, in a small bowl combine sour cream and salsa.
5
Top salad with dressing or blend into salad.
6
Refrigerate several hours or overnight.

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