Corn Cake Salad with Mixed Greens and Bacon

Ingredients:

CORN CAKES
•	1 (7 oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
•	3/4 cup canned corn, drained
•	1/2 cup grated Parmesan cheese
•	1/2 cup milk
•	1 large egg
•	1 tablespoon sliced chives
•	1/8 teaspoon cayenne pepper (optional), or to taste
•	1/4 teaspoon salt
•	1/8 teaspoon black pepper
•	1/4 cup Crisco® Pure Olive Oil, divided
•
SALAD
•	4 cups mixed greens
•	1/2 pound bacon, cooked and crumbled
•	1/2 cup cherry tomatoes, halved
•	1/3 cup blue cheese (optional)
•	1/4 cup prepared balsamic vinaigrette dressing
•	2 tablespoons Smucker's® Seedless Red Raspberry Jam

Directions:

1	STIR together corn muffin mix, corn, Parmesan cheese, milk, egg, chives, cayenne pepper, salt and pepper in medium bowl just until blended.
2	HEAT 1 tablespoon olive oil in medium skillet over medium-low heat. Drop corn mixture by 2 tablespoonfuls in hot skillet, making 4 at a time. Sauté 1 to 2 minutes per side or until golden brown and center is cooked through. Repeat 3 times with remaining oil and batter to make 16 corn cakes.
3	DIVIDE mixed greens between 4 salad plates. Top each salad with four corn cakes, crumbled bacon, tomatoes and blue cheese. Stir vinaigrette and jam in small bowl until smooth. Drizzle over salad.