Hamdi Saidani Paula Deen’s Cornbread Salad is made with cornbread, red kidney beans, niblet corn, Vidalia onion, green bell pepper, tomatoes, sharp cheddar cheese, ranch dressing, and fresh parsley. This delicious Cornbread Salad recipe creates a tasty side dish that takes about 2 hours and 50 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 1 batch cut into 1-inch cubes, recipe follows cornbread
- 1 (14 oz) can rinsed and drained red kidney beans
- 1 (15 oz) can drained niblet corn
- 1 medium finely chopped Vidalia onion
- 1 large finely chopped green bell pepper
- 3 large chopped tomatoes
- 2 cups grated, plus 1 cup (optional) sharp cheddar cheese
- 1 (8 oz) bottle ranch dressing
- 1/2 cup plus 1/4 cup for greasing pan vegetable oil
- 1 cup self rising cornmeal
- 3/4 cup self rising flour
- 1 cup cream-style corn
- 2 eggs
- 1 cup sour cream
- chopped for garnish fresh parsley
- 1/2 teaspoon optional cayenne pepper
How To Make Cornbread Salad?
- Prepare the Cornbread: Preheat the oven to 375°F (190°C). Generously season a cast iron skillet with up to 60 ml (1/4 cup) vegetable oil. Preheat the skillet either in the oven or on the stove over medium-high heat. In a large bowl, mix 120 ml (1/2 cup) oil, cornmeal, flour, cream-style corn, eggs, sour cream, and cheese (if desired) using a wooden spoon or rubber spatula until well combined. Pour the batter into the preheated cast iron skillet. Bake until golden brown, approximately 30 minutes. For individual-sized cornbreads in smaller pans, adjust cooking time accordingly.
- Assemble the Salad: In the bottom of a large glass bowl, layer the cornbread cubes. Add the red kidney beans, corn, onion, bell pepper, tomatoes, and 200 g (2 cups) of grated cheese on top of the cornbread. Spread the ranch dressing evenly over the cheese layer. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld. Garnish with fresh parsley and an additional 100 g (1 cup) of cheese before serving, if desired.
Recipe Tips:
- Use Fresh Ingredients: Choose fresh vegetables and herbs for the salad to enhance the flavor and crunch. Fresh tomatoes, bell peppers, and parsley make a big difference.
- Cool the Cornbread: Let the cornbread cool completely before cutting it into cubes. This helps it hold its shape better and prevents it from becoming mushy when layered with the other ingredients.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 2 hours. This helps the flavors meld together and improves the overall taste.
- Adjust the Spice: If you like a little heat, add the optional cayenne pepper. Start with a small amount and adjust according to your taste.
- Garnish Generously: Don’t skip the fresh parsley garnish. It adds a pop of color and freshness that elevates the dish visually and flavor-wise.
How To Store Leftovers?
- Refrigerate: First, let the leftover Cornbread Salad cool until it reaches room temperature. Then, place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 3/4 cup)
- Calories: 367
- Total Fat: 23 g
- Saturated Fat: 7 g
- Cholesterol: 46 mg
- Sodium: 607 mg
- Potassium: Not specified
- Total Carbohydrate: 29 g
- Dietary Fiber: 4 g
- Sugars: 7 g
- Protein: 11 g
Try More Paula Deen Recipe:
- Paula Deen Mexican Cornbread
- Paula Deen Cornbread Casserole
- Paula Deen Cornbread
- Paula Deen Brunch Casserole
Paula Deen Cornbread Salad
Description
Paula Deen’s Cornbread Salad is made with cornbread, red kidney beans, niblet corn, Vidalia onion, green bell pepper, tomatoes, sharp cheddar cheese, ranch dressing, and fresh parsley. This delicious Cornbread Salad recipe creates a tasty side dish that takes about 2 hours and 50 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Cornbread: Preheat the oven to 375°F (190°C). Generously season a cast iron skillet with up to 60 ml (1/4 cup) vegetable oil. Preheat the skillet either in the oven or on the stove over medium-high heat. In a large bowl, mix 120 ml (1/2 cup) oil, cornmeal, flour, cream-style corn, eggs, sour cream, and cheese (if desired) using a wooden spoon or rubber spatula until well combined. Pour the batter into the preheated cast iron skillet. Bake until golden brown, approximately 30 minutes. For individual-sized cornbreads in smaller pans, adjust cooking time accordingly.
- Assemble the Salad: In the bottom of a large glass bowl, layer the cornbread cubes. Add the red kidney beans, corn, onion, bell pepper, tomatoes, and 200 g (2 cups) of grated cheese on top of the cornbread. Spread the ranch dressing evenly over the cheese layer. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld. Garnish with fresh parsley and an additional 100 g (1 cup) of cheese before serving, if desired.
Notes
- Use Fresh Ingredients: Pick fresh vegetables and herbs for the salad. Fresh tomatoes, bell peppers, and parsley make the salad taste better.
- Cool the Cornbread: Let the cornbread cool completely before cutting it. This helps it stay firm and not get mushy when you layer it.
- Chill Before Serving: Put the salad in the fridge for at least 2 hours. This makes the flavors mix together and taste better.
- Adjust the Spice: If you want some heat, add cayenne pepper. Start with a little and add more if you like it spicier.
- Garnish Generously: Use fresh parsley to garnish. It makes the salad look nice and adds fresh flavor.
Paula Deen Cornbread Salad
