Stir-Ins & Recipes

• 1 package Fleischmann's^® Simply Homemade^® Cornbread Baking Mix
• 2/3 cup milk
• 1/3 cup butter OR margarine, melted
• 1 egg
• 1/2 medium red onion, thinly sliced
• 1 cup grape tomatoes, halved
• 1 avocado, diced
• 1 cup prepared ranch dressing
• 1/2 teaspoon chipotle chile
• 1/4 teaspoon ground cumin seed
• 1/2 lettuce head, shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chopped black olives
• 12 slices bacon, cooked and chopped
• 1 cup shredded sharp cheddar cheese

Preheat oven to 375ºF.  Prepare cornbread according to package directions.  Spread batter into 13 x 9-inch pan that has been sprayed with cooking spray.    Bake for 18 to 22 minutes or until light golden brown.  Cool completely. 

Cut cornbread into 3/4-inch cubes and spread on ungreased baking sheet.  Bake at 350ºF for 15 minutes or until light golden brown.  Cool completely.

Combine onion, tomatoes and avocado in a small bowl.  Combine ranch dressing, chipotle and cumin in a second small bowl; mix well.

Using a large glass bowl, layer half of the lettuce, onion mixture, black beans, olives, bacon, cheese and corn bread cubes.  Drizzle with 1/2 cup dressing.  Repeat layers.  Serve immediately.