Corn Bread Salad Recipe
Were you looking for a great Corn Bread Salad recipe? If you have a lot of corn on hand then you know its time to make some Corn Bread Salad. This Corn Bread Salad is always a hit as a Side Dish . Spread the taste by sharing this Corn Bread Salad recipe with your friends.
Ingredients
1 (8-ounce) package corn muffin mix
1/3 cup skim milk
1 large egg, lightly beaten
Cooking spray
6 cups torn romaine lettuce
1 cup seeded chopped tomato
1 cup chopped green bell pepper
3/4 cup chopped red onion
3 sweet hickory-smoked bacon slices, cooked and chopped
2/3 cup fat-free ranch dressing
Directions
1. Preheat oven to 400°.
2. Combine muffin mix, milk, and egg; stir until blended. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 15 minutes or until golden. Let cool 10 minutes. Remove corn bread from pan; cut corn bread loaf in half. Reserve half of corn bread for another use. Cut remaining half into cubes. Place corn bread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned.
3. Combine corn bread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad; toss well. Serve immediately.
2. Combine muffin mix, milk, and egg; stir until blended. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 15 minutes or until golden. Let cool 10 minutes. Remove corn bread from pan; cut corn bread loaf in half. Reserve half of corn bread for another use. Cut remaining half into cubes. Place corn bread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned.
3. Combine corn bread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad; toss well. Serve immediately.
