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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Cube the freshly baked cornbread into bite-sized pieces and arrange them as the foundational layer in a large glass serving bowl.
- 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.
- Drizzle ranch dressing evenly over the cheese, ensuring complete coverage of the ingredients.
- Seal the bowl and refrigerate for a minimum of 2 hours, allowing the flavors to intermingle and develop depth.
- 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