Last Updated on December 27, 2023
When it comes to Southern comfort food, few can match the culinary talents of the legendary Paula Deen. From her signature mac n’ cheese to her famous bread pudding, Paula Deen has been serving up some of the best comfort food recipes for years. One of her classic recipes is her Cornbread Salad, which is the perfect side dish for any meal.
This dish is full of flavor and texture, and it’s sure to be a hit with your family and friends. So if you’re looking for a new way to serve up some Southern-style comfort food, try Paula Deen’s Cornbread Salad.
What is Paula Deen Cornbread Salad?
Paula Ann Hiers Deen is a prominent American chef, renowned cookbook author, and television personality in the culinary world.
One of her most popular items is Paula Deen’s Cornbread Salad. It is a classic Southern side dish that combines sweet cornbread, crunchy vegetables, and a flavorful dressing.
This dish is full of flavor and texture, and it’s sure to be a hit with your family and friends. The cornbread is prepared in a skillet and then combined with chopped vegetables, cheese, and a creamy dressing. The result is a delicious and filling side dish that can be served with any meal.
Why You’ll Love this Paula Deen Cornbread Salad Recipe?
There are many reasons why you’ll love this Paula Deen Cornbread Salad recipe. First, it’s easy to make and comes together quickly. All you need to do is prepare the cornbread in a skillet and then combine it with the vegetables and cheese. The dressing is also simple to prepare and adds a delicious flavor to the salad.
Second, this recipe is full of flavor and texture. The cornbread is sweet and crumbly, while the vegetables add a nice crunch. The cheese and dressing also add a delicious flavor to the dish.
Third, this dish is filling and can easily be served as a main course. The combination of cornbread, vegetables, and cheese make it a hearty and satisfying meal.
Finally, this dish is versatile and can be served with any meal. It goes great with grilled chicken or steak, and it’s also a great accompaniment to pasta or fish.
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The Ingredients
- Cornbread: The cornerstone of the salad, cornbread provides a hearty and slightly sweet base that complements the other ingredients. It adds a unique texture and flavor profile.
- Ranch Dressing: Used as a creamy and tangy dressing, it helps bind the ingredients together while imparting a flavorful kick to the salad.
- Mayonnaise: Along with the ranch dressing, mayonnaise adds creaminess to the salad while also contributing a rich taste and texture.
- Black Beans: These legumes offer a source of protein and a meaty texture, enhancing the overall heartiness of the salad.
- Whole Kernel Corn: Adds a natural sweetness and a pop of texture to the salad. It also provides a colorful element.
- Bell Peppers: Typically used for their crunch and vibrant color, bell peppers contribute a fresh and slightly sweet flavor to the salad.
- Tomatoes: Often included for their juicy texture and tangy flavor, tomatoes add brightness to the salad.
- Red Onion: Adds a mild, crisp bite and a hint of pungency, balancing the sweetness of other ingredients.
- Shredded Cheddar Cheese: Offers a savory and creamy element to the salad, providing richness and depth of flavor.
- Bacon: Adds a smoky, salty flavor that complements the sweetness of the cornbread and balances the overall taste of the salad.
- Green Onions (Scallions): Often used as a garnish, green onions contribute a mild onion flavor and add a pop of color to the dish.
Directions
Step 1: Prepare Cornbread
Preheat the Oven: Set the oven to 375°F (190°C) to preheat.
Grease Baking Pans: Use 1/2 cup of vegetable oil to generously grease two baking pans (9×13 inches).
Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of self-rising cornmeal and 1 1/2 cups of self-rising flour.
Add Wet Ingredients: Into the dry mixture, pour 1 cup of vegetable oil, 2 cups of cream-style corn, 4 eggs, and optionally, a dash of cayenne pepper for a kick. Mix these until just combined.
Bake Cornbread: Pour the batter evenly into the greased pans. Place them in the preheated oven and bake for around 20-25 minutes until the cornbread turns a beautiful golden brown. Let it cool completely.
Slice Cornbread: Once cooled, cut the cornbread into 1-inch cubes.
Step 2: Prepare Salad Layers
Get a Glass Bowl or Trifle Dish: Choose a large glass bowl or trifle dish for layering the ingredients.
Step 3: Layering the Salad
First Layer: Start with a layer using half of the prepared cornbread cubes at the bottom of the bowl/dish.
Step 4: Repeat Layers
Layering Ingredients: Over the cornbread layer, add half of each: red kidney beans, corn kernels, diced Vidalia onions, chopped bell peppers, chopped tomatoes, and grated cheddar cheese.
Drizzle Dressing: Evenly drizzle half of the creamy ranch dressing over this layer.
Step 5: Repeat Layers Again
Repeat Layers: Build the layers again using the remaining ingredients in the same order: cornbread cubes, red kidney beans, corn kernels, Vidalia onions, bell peppers, tomatoes, and cheddar cheese.
Dress the Top Layer: Drizzle the remaining ranch dressing over the top layer.
Step 6: Finishing Touches
Add Sour Cream: Spread a generous layer of sour cream over the top of the salad.
Extra Cheese (Optional): Optionally, sprinkle an additional 2 cups of grated cheddar cheese on top.
Garnish: Complete the dish by garnishing it with freshly chopped parsley.
Step 7: Chill and Serve
Refrigerate: Cover the salad with plastic wrap and refrigerate it for at least 2 hours. This allows the flavors to blend together beautifully.
Presentation: Serve the chilled Cornbread Salad and savor Paula Deen’s delightful creation!
Notes
– If you don’t have cornmeal, you can use all-purpose flour.
– If you don’t have mayonnaise, you can substitute plain yogurt or sour cream.
– Feel free to add other vegetables such as tomatoes, carrots, or peas to the salad.
– You can also add cooked bacon or ham to the salad for extra flavor.
– If you’d like a creamier dressing, add more mayonnaise or sour cream.
– This salad is best served chilled.
Nutrition Information
Serving Suggestions
– Serve this salad as a side dish with grilled chicken or steak.
– Serve it with pasta or fish.
– Serve it as a main course with a green salad.
– Serve it as a dip with chips or crackers.
– Serve it as a topping for tacos or burritos.
What Other Substitute Can I Use in Paula Deen Cornbread Salad Recipe?
– Cornmeal: If you don’t have cornmeal, you can use all-purpose flour.
– Mayonnaise: If you don’t have mayonnaise, you can substitute plain yogurt or sour cream.
– Vegetables: Feel free to add other vegetables such as tomatoes, carrots, or peas to the salad.
– Cheese: You can use any type of cheese you like in this salad.
– Bacon: You can also add cooked bacon or ham to the salad for extra flavor.
– Dressing: If you’d like a creamier dressing, add more mayonnaise or sour cream.
Equipment
- Pan
- Oven
Ingredients
- 2 large finely chopped emerald-green bell peppers
- 6 large ripe succulent tomatoes, chopped
- 4 cups grated tangy sharp cheddar cheese, plus an optional extra 2 cups
- 2 batches of crumbly-textured cornbread sliced into 1-inch cubes
- 2 cans 14 oz each thoroughly rinsed and drained scarlet-hued red kidney beans
- 2 cups rich velvety sour cream
- Freshly chopped parsley a delightful garnish
- 1 teaspoon optional fiery cayenne pepper for an extra kick
- 2 cans 15 oz each drained tender golden niblet corn kernels
- 2 medium finely diced Vidalia onions known for their sweet, mild flavor
- 1 16 oz bottle creamy ranch dressing
- 1 cup plus an additional 1/2 cup of vegetable oil suitable for greasing the pan
- 2 cups self-rising cornmeal with its leavening agents
- 1 1/2 cups self-rising flour perfectly blended for ideal rising
- 2 cups smooth cream-style corn enhancing the dish’s texture
- 4 whole eggs for binding and richness
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two baking pans (9×13 inches) with 1/2 cup of vegetable oil.
- In a large mixing bowl, combine 2 cups self-rising cornmeal, 1 1/2 cups self-rising flour, 1 cup vegetable oil, 2 cups cream-style corn, 4 eggs, and the optional cayenne pepper if desired. Mix until just combined.
- Pour the batter evenly into the greased pans and bake for about 20-25 minutes until golden brown. Allow it to cool completely.
- Once cooled, slice the cornbread into 1-inch cubes.
- In a large glass bowl or trifle dish, start layering the ingredients.
- Begin with a layer of half of the cornbread cubes at the bottom.
- On top of the cornbread layer, add half of each: red kidney beans, corn kernels, diced Vidalia onions, chopped bell peppers, chopped tomatoes, and grated cheddar cheese.
- Drizzle half of the creamy ranch dressing evenly over the layer.
- Repeat the layers using the remaining ingredients in the same order: cornbread cubes, red kidney beans, corn kernels, Vidalia onions, bell peppers, tomatoes, and cheddar cheese.
- Drizzle the remaining ranch dressing over the top layer.
- Spread a generous layer of sour cream over the top of the salad.
- Optionally, sprinkle an additional 2 cups of grated cheddar cheese on top.
- Garnish the salad with freshly chopped parsley.
- Cover the salad with plastic wrap and refrigerate for at least 2 hours or until ready to serve to allow the flavors to meld together.
- Serve chilled and enjoy Paula Deen’s delicious Cornbread Salad!
Notes
- If you don’t have cornmeal, you can use all-purpose flour.
- If you don’t have mayonnaise, you can substitute plain yogurt or sour cream.
- Feel free to add other vegetables such as tomatoes, carrots, or peas to the salad.
- You can also add cooked bacon or ham to the salad for extra flavor.
- If you’d like a creamier dressing, add more mayonnaise or sour cream.
- This salad is best served chilled.
Nutrition
Frequently Asked Questions
1. How long will this salad keep in the refrigerator?
This salad will keep in an airtight container in the refrigerator for up to 3 days.
2. Can I use all-purpose flour instead of cornmeal?
Yes, you can use all-purpose flour instead of cornmeal.
3. Can I use other vegetables in this salad?
Yes, feel free to add other vegetables such as tomatoes, carrots, or peas to the salad.
4. Do I need to use mayonnaise in the dressing?
No, you can use plain yogurt or sour cream instead of mayonnaise.
5. Can I add cooked bacon or ham to the salad?
Yes, you can add cooked bacon or ham to the salad for extra flavor.
6. Is this salad good for weight loss?
Yes, this salad is a good source of protein, fiber, vitamins A and C, and iron. It can be a part of a healthy and balanced diet.
7. Can I serve this salad warm?
Yes, this salad can be served warm or chilled.
Conclusion
Paula Deen’s Cornbread Salad is a classic Southern side dish that is full of flavor and texture. This dish is easy to make and comes together quickly. It’s also versatile and can be served with any meal. You can also add cooked bacon or ham to the salad for extra flavor.
This dish is a good source of protein, fiber, vitamins A and C, and iron. So if you’re looking for a new way to serve up some Southern-style comfort food, try Paula Deen’s Cornbread Salad.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
