Quick & Tasty Paula Deen Cornbread Salad Recipe for Easy Meals

Paula Deen’s cornbread salad represents a Southern culinary masterpiece that transforms humble ingredients into an extraordinary dining experience.

Hearty and robust, this dish blends unexpected textures and flavors in a remarkable combination.

Rustic cornbread serves as the foundational element, anchoring a vibrant medley of fresh vegetables and creamy dressing.

Each forkful promises a delightful journey through traditional Southern cooking techniques and innovative recipe design.

The salad brings together classic ingredients in a refreshing and unexpected presentation that surprises and satisfies hungry guests.

Crumbly, golden cornbread mingles with crisp vegetables, creating a symphony of tastes that dance across your palate.

Layers of complexity emerge with every bite, revealing the intricate balance of comfort food and gourmet craftsmanship: Get ready to savor this unforgettable culinary creation!

Why Paula Deen’s Cornbread Salad is the Perfect Crowd-Pleaser

• Savor Southern Comfort: This cornbread salad captures the heart of Southern cuisine with its rich, layered flavors that bring together classic ingredients in a stunning glass bowl presentation.
• Texture Party in Every Bite: Experience a delightful mix of crispy cornbread, creamy ranch dressing, and crunchy fresh vegetables that create an exciting contrast of textures and mouthfeels.
• Make-Ahead Magic: Perfect for busy cooks, this recipe can be prepared hours in advance, allowing flavors to meld and intensify while giving you extra time to relax before serving at potlucks, family gatherings, or summer picnics.
• No-Fuss Crowd-Pleaser: With simple assembly and minimal cooking required, this salad offers maximum flavor and visual appeal without complicated techniques, making it accessible for cooks of all skill levels.

Ingredients for Paula Deen’s Cornbread Salad

• Cornmeal: A key ingredient that gives the cornbread its signature texture and authentic southern flavor.
• Flour: Helps bind the cornbread ingredients and provides structure.
• Vegetable Oil: Ensures moisture and helps create a golden, crisp exterior.
• Cream-Style Corn: Adds extra moisture and sweet corn flavor to the cornbread.
• Eggs: Bind ingredients together and provide richness.
• Sour Cream: Adds tanginess and helps keep the cornbread moist.
• Cheese (Optional): Provides extra flavor and creamy texture to the cornbread.

• Red Kidney Beans: Adds protein and a hearty texture to the salad.
• Corn: Brings sweetness and a fresh crunch to the dish.
• Onion: Provides a sharp, aromatic flavor.
• Bell Pepper: Offers a crisp texture and vibrant color.
• Tomatoes: Adds freshness and juiciness to the salad.

• Ranch Dressing: Creamy sauce that ties all the ingredients together.
• Parsley: Fresh herb that adds a bright, clean flavor and decorative touch.
• Cheese (Topping): Extra sprinkle of cheese for added richness and garnish.

How to Prepare Paula Deen’s Cornbread Salad

Step 1: Prepare the Delicious Cornbread

• Oil
• Cornmeal
• Flour
• Cream-style corn
• Eggs
• Sour cream
• Shredded cheese (optional)

Stir everything with a wooden spoon until well combined. Pour the batter into the hot skillet. Bake for 30 minutes or until golden brown. For smaller pans, adjust cooking time as needed.

Step 2: Create the Layered Salad Masterpiece

• Crumbled cornbread cubes
• Red kidney beans
• Corn kernels
• Diced onion
• Chopped bell pepper
• Fresh tomatoes
• Grated cheese

Drizzle ranch dressing evenly over the cheese layer. Cover the bowl and let it chill in the refrigerator for 2 hours to blend all the amazing flavors. Before serving, sprinkle of extra cheese and fresh parsley on top for a gorgeous finish.

Pro Tips for Perfect Paula Deen’s Cornbread Salad

• Garnish with Gusto: Sprinkle fresh parsley like confetti, transforming the salad from ordinary to extraordinary with its vibrant green color and bright flavor punch.
• Spice It Up Smartly: Experiment with cayenne pepper, adding just a pinch to create a subtle warmth that dances on your taste buds without overwhelming the dish.
• Chill for Maximum Flavor: Refrigerate the salad for at least two hours, allowing the ingredients to mingle and develop a harmonious blend of tastes and textures.
• Cube Cornbread Carefully: Wait until the cornbread completely cools, then slice into perfect bite-sized cubes that hold their shape and add delightful texture to every spoonful.
• Select Stellar Ingredients: Handpick crisp, farm-fresh vegetables that bring crunch, color, and vibrant flavors, turning this salad into a celebration of seasonal goodness.

How to Store Paula Deen’s Cornbread Salad

• Airtight Container Method: Transfer the cornbread salad into a sealed glass or plastic container with a tight-fitting lid. Prevent moisture and air exposure to maintain optimal freshness and texture. Glass containers work best for preserving flavors and preventing ingredient absorption.
• Layering Protection Method: Create a protective barrier by covering the salad's surface with plastic wrap before sealing the container. This extra step prevents air from causing ingredient oxidation and maintains the salad's crisp vegetable crunch. Press the wrap directly against the salad's surface to minimize air pockets.
• Temperature Control Method: Store the cornbread salad in the coldest part of your refrigerator, typically the back shelf. Keep the temperature consistently between 35-40°F to slow bacterial growth and preserve ingredient quality. Remove the salad from the refrigerator no more than 30 minutes before serving to maintain its ideal taste and texture.

Creative Twists on Paula Deen’s Cornbread Salad

• Spicy Southern Crunch: Enhance the cornbread salad with diced jalapeños, chopped pickled peppers, and a sprinkle of cayenne pepper for a fiery kick that'll wake up your taste buds.
• Smoky Southwestern Style: Replace ranch dressing with chipotle mayo, add black beans, grilled corn, and top with crumbled queso fresco for a bold southwestern flavor profile.
• Mediterranean Cornbread Fusion: Swap kidney beans for chickpeas, incorporate diced cucumber, crumbled feta cheese, and drizzle with a lemon-herb vinaigrette to give the salad a Mediterranean transformation.
• Bacon Lover's Dream: Crisp up bacon pieces and mix throughout the salad, adding a salty crunch and rich smoky flavor that complements the cornbread's natural sweetness.

Final Thoughts on Paula Deen’s Cornbread Salad

Southern cornbread salad brings a symphony of flavors straight from Paula Deen’s kitchen.

Layers of golden cornbread cuddle with crisp vegetables and tangy ranch dressing.

Southern charm radiates through each colorful ingredient nestled in glass serving bowls.

Complex textures dance between crumbly cornbread and fresh vegetable crunch.

Hearty ingredients tell stories of family gatherings and passionate cooking traditions.

Culinary magic happens when southern comfort meets fresh ingredients – share this recipe, comment below, and spread delicious memories with friends who crave authentic southern cooking.

Paula Deen Cornbread Salad Recipe

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4.8 from 20 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Paula Deen’s Cornbread Salad blends Southern comfort with fresh, zesty ingredients. Layers of crumbled cornbread, crisp vegetables, and creamy dressing create a hearty dish that brings comfort and excitement to any table.

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Ingredients

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Cornbread Base:

• 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

Main Ingredients:

• 1 batch cornbread (cut into 1-inch cubes)
• 1 (14 ounces / 396 grams) can red kidney beans (rinsed and drained)
• 1 (15 ounces / 425 grams) can niblet corn (drained)
• 3 large chopped tomatoes
• 2 cups grated sharp cheddar cheese
• 1 cup additional sharp cheddar cheese (optional)
• 1 medium Vidalia onion (finely chopped)
• 1 large green bell pepper (finely chopped)

Seasoning and Dressing:

• 1 (8 ounces / 237 milliliters) bottle ranch dressing
• ¼ cup vegetable oil (for greasing pan)
• ½ teaspoon cayenne pepper (optional)
• Fresh parsley (chopped, for garnish)

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Instructions

1. Warm the oven to 375°F (190°C). Thoroughly coat a cast iron skillet with 60 ml (1/4 cup) vegetable oil, then heat the skillet in the oven or on the stovetop over medium-high temperature.
2. In a spacious mixing bowl, combine 120 ml (1/2 cup) vegetable oil, cornmeal, flour, cream-style corn, eggs, sour cream, and optional cheese. Stir the ingredients thoroughly with a wooden spoon until the mixture achieves a smooth, uniform consistency.
3. Transfer the prepared batter into the preheated, oil-seasoned cast iron skillet. Bake until the cornbread develops a rich golden-brown color, approximately 30 minutes. For smaller individual portions, adjust the cooking duration accordingly.
4. Cube the freshly baked cornbread into bite-sized pieces and arrange them as the foundational layer in a large glass serving bowl.
5. Layer red kidney beans, corn kernels, diced onion, chopped bell pepper, and sliced tomatoes over the cornbread cubes. Sprinkle 200 g (2 cups) of grated cheese across the vegetable layer.
6. Drizzle ranch dressing evenly over the cheese, ensuring complete coverage of the ingredients.
7. Seal the bowl and refrigerate for a minimum of 2 hours, allowing the flavors to intermingle and develop depth.
8. Before serving, garnish with fresh parsley and an additional 100 g (1 cup) of cheese if desired.

Notes

• Maximize flavor by choosing ripe, vibrant vegetables from local markets or your garden.
• Allow cornbread to reach room temperature for perfect texture and easier slicing.
• Refrigerate the salad to let ingredients meld and develop deeper, more complex tastes.
• Customize spice levels by gradually adding cayenne, tasting as you go for personalized heat.
• Sprinkle fresh herbs just before serving to boost visual appeal and provide a bright, crisp finish.

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

Nutrition

• Serving Size: 12
• Calories: 367
• Sugar: 7 g
• Sodium: 607 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Protein: 11 g
• Cholesterol: 46 mg