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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Cheese and Dressing: Generously sprinkle grated cheese across the vegetable layer. Evenly drizzle ranch dressing to ensure complete ingredient coverage.
- Flavor Melding: Refrigerate the salad for a minimum of 2 hours, allowing the ingredients to harmonize and develop a rich, integrated flavor profile.
- 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