Photo: Anna Pelzer
Cornbread Salad I
11 ingredients
20 min + 20 min
12 servings
openrecipes
"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!"
Estimated Nutrition (whole recipe, rough)
1158
Calories
61g
Protein
30g
Fat
163g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Green Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package corn bread mix
- 10 slices bacon
- 1 (1 ounce) package ranch dressing mix
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 2 (15 ounce) cans pinto beans, drained
- 3 tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 2 cups shredded Cheddar cheese
- 2 (11 ounce) cans whole kernel corn, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes