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paula deen cornbread salad

Paula Deen Cornbread Salad Recipe

When it comes to Southern comfort food, few can match the culinary talents of the legendary Paula Deen.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Keyword: paula deen cornbread salad recipe
Servings: 30
Calories: 261kcal

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 (9x13 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

Calories: 261kcal
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