Directions:
- HEAT oven to 450°F Coat 8-inch cast iron skillet lightly with no-stick cooking spray. Place in oven for 7 to 8 minutes or until hot.
- COMBINE cornbread mix, milk, oil and egg in small bowl. Stir until smooth. Pour into hot skillet.
- BAKE 15 to 20 minutes or until golden brown. Cool 25 minutes or until completely cooled.
- CUT cornbread into 1/2-inch cubes. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
- COMBINE sour cream and salsa in small bowl. Mix well. Spoon dressing over salad. Toss gently to combine. Cover. Refrigerate 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.34 Kcal (2576 kJ) | ||
| Calories from fat | 384.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.71g | 66% | |
|---|---|---|---|
| Cholesterol | 122.65mg | 41% | |
| Sodium | 1314.73mg | 55% | |
| Potassium | 648.7mg | 14% | |
| Total Carbs | 30.57g | 10% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 31.49g | 63% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 17.9mg | 100% | |
| Calcium | 456.4mg | 46% | |
| Amount Per 100 g | |||
| Calories | 192.3 Kcal (805 kJ) | ||
| Calories from fat | 120.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 66% | |
|---|---|---|---|
| Cholesterol | 38.33mg | 41% | |
| Sodium | 410.88mg | 55% | |
| Potassium | 202.73mg | 14% | |
| Total Carbs | 9.55g | 10% | |
| Sugars | 1.76g | 23% | |
| Dietary Fiber | 0.86g | 11% | |
| Protein | 9.84g | 63% | |
| Vitamin C | 12.4mg | 66% | |
| Vitamin A | 0.4mg | 47% | |
| Iron | 5.6mg | 100% | |
| Calcium | 142.6mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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