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Southern Cornbread Salad Recipe by Paula Deen

Easy Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
45 MIN 15 Prep + 30 Cook
8 Servings
$ /Serving

Southern Cornbread Salad Recipe by Paula Deen

Easy Level
45 MIN 15 Prep + 30 Cook
8 Servings
$ /Serving

Ingredients

  • 1 batch cornbread, cut into 1-inch cubes, recipe follows
  • 1 (14 oz) can red kidney beans, rinsed and drained
  • 1 (15 oz) can niblet corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups sharp cheddar cheese, grated, plus 1 cup (optional)
  • 1 (8 oz) bottle ranch dressing
  • 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
  • 1 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 cup cream-style corn
  • 2 eggs
  • 1 cup sour cream
  • chopped fresh parsley, for garnish
  • 1/2 teaspoon cayenne pepper, optional

Preparation

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and 2 cups cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

 

Cornbread:

Preheat oven to 375°.

 

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

 

Mix 1/2 cup oil, cornmeal, flour, cream-style corn, eggs, sour cream and cheese (if desired) in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

 

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