Cornbread Salad Recipe by Paula Deen with a Tangy Twist

Southern cuisine shines in Paula Deen’s cornbread salad, a delectable dish that elevates rustic ingredients to gourmet heights.

Crumbly cornbread becomes the star of this vibrant recipe, transforming simple components into a mouthwatering masterpiece.

Layers of crisp vegetables and creamy dressing create a symphony of flavors that sing Southern comfort.

Each forkful bursts with unexpected textures and tantalizing nuances.

Bold ingredients dance together, promising a culinary adventure that delights and surprises.

Hearty and robust, this salad breaks traditional boundaries while honoring classic cooking techniques.

Check out a plate that captures the essence of Southern hospitality and innovative cuisine..

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 360 kcal

Servings: 8

What You’ll Need for Paula Deen’s Cornbread Salad

• Vegetable Oil: Choose a neutral, light oil for smooth, even coating.
• Cornmeal: Opt for stone-ground cornmeal for richer, more authentic texture.
• Flour: Select unbleached all-purpose flour for consistent structure.
• Cream-Style Corn: Look for fresh, sweet canned corn for maximum flavor.
• Eggs: Use room temperature eggs for better blending.
• Sour Cream: Select full-fat sour cream for rich, creamy consistency.
• Shredded Cheese: Pick sharp cheddar for extra tangy kick.

• Red Kidney Beans: Rinse canned beans thoroughly to reduce sodium.
• Corn Kernels: Fresh or frozen kernels work best for crisp texture.
• Onion: Choose sweet white onions for milder flavor.
• Bell Pepper: Select bright, firm peppers without blemishes.
• Fresh Tomatoes: Pick ripe, vine-ripened tomatoes for juicy sweetness.
• Grated Cheese: Use sharp cheese for intense flavor profile.

• Ranch Dressing: Select creamy, homestyle ranch for authentic taste.
• Fresh Parsley: Pick bright green, crisp leaves for vibrant garnish.

Equipment Checklist for Cornbread Salad

• Cast Iron Skillet: Perfect for even heating and creating a crispy cornbread crust.
• Large Mixing Bowl: Spacious container for combining all cornbread ingredients smoothly.
• Wooden Spoon: Ideal for stirring batter without damaging the bowl's surface.
• Measuring Cups: Essential for accurate ingredient proportions.
• Measuring Spoons: Helps measure smaller ingredient quantities precisely.
• Large Glass Bowl: Transparent dish for creating beautiful layered salad.
• Grater: Needed for shredding and grating cheese.
• Knife: Sharp tool for chopping vegetables and dicing ingredients.
• Cutting Board: Provides a clean surface for preparing vegetables.
• Refrigerator: Chills the salad and helps flavors meld together.
• Cheese Sprinkler or Spoon: For garnishing with extra cheese.

Instructions for Making Paula Deen’s Cornbread Salad

• Bake Mouthwatering Cornbread

Preheat your oven to 375°F and grab a cast iron skillet. Coat the skillet with a generous layer of oil. In a large mixing bowl, combine cornmeal, flour, cream-style corn, eggs, sour cream, and optional shredded cheese. Stir the mixture until smooth and well-blended. Pour the batter into the hot skillet and bake for 30 minutes or until the top turns a beautiful golden brown.

• Craft a Vibrant Layered Salad

Crumble the freshly baked cornbread into bite-sized pieces and spread them across the bottom of a large glass bowl. Layer red kidney beans, sweet corn kernels, diced onions, chopped bell peppers, and juicy tomatoes over the cornbread. Sprinkle grated cheese generously across the top. Drizzle ranch dressing evenly to add a creamy touch. Refrigerate the salad for 2 hours, allowing the flavors to mingle and develop. Before serving, garnish with an extra sprinkle of cheese and fresh parsley for a burst of color and flavor.

Cornbread Salad Additions & Tips – Paula Deen Inspired

• Swap ingredients to match your taste preferences and dietary needs. Experiment with different cheeses like pepper jack or sharp cheddar for extra flavor kick.
• Add jalapeños or hot sauce to increase the heat level. Sprinkle red pepper flakes for a zesty punch that elevates the entire dish's flavor profile.
• Prepare cornbread and salad components separately up to two days in advance. Store cornbread in an airtight container and refrigerate chopped vegetables to streamline meal preparation.
• Use a clear glass bowl to showcase beautiful layers. Layer ingredients strategically to create visually stunning color variations. Garnish with fresh herbs like cilantro or chives for added brightness and professional touch.

Serving Ideas for Paula Deen’s Southern Cornbread Salad

• Serve with Hearty Comfort
• Pair this layered salad with grilled chicken or pulled pork for a complete meal that satisfies serious hunger. The cornbread base adds a delightful crunch and southern charm to your dining experience.
• Customize Your Flavor Explosion
• Swap ranch dressing for spicy chipotle or tangy cilantro-lime dressing to create your own signature twist. Experiment with different cheese types like pepper jack or sharp cheddar to elevate the taste profile.
• Perfect Picnic and Potluck Star
• Pack this colorful salad in a portable container for outdoor gatherings. Its make-ahead nature and vibrant layers will impress friends and family at summer barbecues or community events. Keep chilled until serving time to maintain its fresh, crisp texture.
• Quick Meal Prep Magic
• Prepare the cornbread and salad components separately earlier in the week. When ready to enjoy, simply assemble and let the flavors meld together in the refrigerator. This strategy saves time and guarantees a delicious, stress-free meal.

Storage & Leftover Suggestions for Cornbread Salad (Paula Deen)

• Maximize Freshness: Store cornbread and salad separately in airtight containers to maintain optimal texture and taste.
• Refrigerate Right: Keep the layered salad chilled for up to 2 days, ensuring ingredients remain crisp and flavors continue to develop.
• Cornbread Revival: Reheat leftover cornbread in the oven at 350°F for 5-10 minutes to restore its warm, golden crispiness.
• Prep-Ahead Power: Assemble salad ingredients the night before, keeping dressing separate until serving to prevent soggy layers.

Tangy Paula Deen Cornbread Salad Recipe

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4.5 from 21 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Paula Deen’s cornbread salad combines southern charm with layered textures of crisp vegetables, creamy dressing, and crumbled cornbread. Hearty ingredients meld together, creating a memorable side dish that brings comfort and flavor to any gathering.

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Ingredients

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• 1 batch cornbread (cut into 1-inch cubes)
• 1 (14 oz / 396 g) can red kidney beans (rinsed and drained)
• 1 (15 oz / 425 g) can niblet corn (drained)
• 2 cups grated sharp cheddar cheese
• 1 cup additional sharp cheddar cheese (optional)
• 3 large chopped tomatoes
• 1 medium Vidalia onion (finely chopped)
• 1 large green bell pepper (finely chopped)
• 1 (8 oz / 237 ml) bottle ranch dressing
• ½ tsp cayenne pepper (optional)
• 1 cup self rising cornmeal
• ¾ cup self rising flour
• 2 eggs
• 1 cup cream-style corn
• 1 cup sour cream
• ½ cup vegetable oil
• ¼ cup vegetable oil (for greasing pan)
• Fresh parsley (chopped, for garnish)

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Instructions

1. Preparation: Preheat the oven to 375°F (190°C). Season a cast iron skillet with vegetable oil and heat it in the oven or on the stovetop.
2. Batter Creation: In a large mixing bowl, combine vegetable oil, cornmeal, flour, cream-style corn, eggs, sour cream, and cheese. Whisk the ingredients until a smooth, homogeneous batter forms.
3. Baking Process: Pour the batter into the preheated skillet. Bake until the cornbread achieves a golden-brown exterior, approximately 30 minutes, adjusting time for portion size.
4. Salad Assembly: Cube the baked cornbread and create the base layer in a glass serving bowl. Strategically layer red kidney beans, corn kernels, diced onion, chopped bell pepper, and sliced tomatoes over the cornbread.
5. Cheese and Dressing: Generously sprinkle grated cheese across the vegetable layer. Evenly drizzle ranch dressing to ensure complete ingredient coverage.
6. Flavor Melding: Refrigerate the salad for a minimum of 2 hours, allowing the ingredients to harmonize and develop a rich, integrated flavor profile.
7. Serving Presentation: Before serving, garnish with fresh parsley and optional additional cheese to enhance visual appeal and taste.

Notes

• Prep Ahead Magic: Refrigerate the salad for at least 2 hours to let flavors meld and intensify, creating a more delicious and cohesive dish.
• Skillet Seasoning Secret: Use a well-seasoned cast iron skillet for extra flavor and a perfect crispy cornbread crust that elevates the entire salad.
• Cheese Flexibility: Feel free to experiment with different cheese varieties like cheddar, monterey jack, or a blend to customize the salad’s taste profile.
• Temperature Tip: Ensure all cold ingredients are at room temperature before mixing to create a smoother, more consistent cornbread batter.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 5 g
• Sodium: 700 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 90 mg