Paula Deen Cornbread Salad Recipe

A Taste of the South: Paula Deen’s Cornbread Salad

Paula Deen’s Cornbread Salad is more than just a recipe; it’s a celebration of Southern comfort food. This beloved dish, with its sweet, savory, and tangy flavors, has become a staple at potlucks, picnics, and family gatherings across the American South.

The magic of this salad lies in its simplicity. It combines the heartiness of crumbled cornbread with the refreshing crunch of vegetables, all bathed in a creamy dressing that’s both tangy and sweet. Every bite is a delightful explosion of textures and flavors that perfectly capture the essence of Southern hospitality.

Whether you’re a seasoned cook or just starting your culinary journey, Paula Deen’s Cornbread Salad is a must-try. It’s a dish that’s sure to impress your guests and leave them wanting more.

Paula Deen Cornbread Salad Recipe Card

A Southern twist on a classic salad, this cornbread-based masterpiece combines crunch, tanginess, and sweetness in perfect harmony.

• Serving size: 8-10 people
• Cooking time: 30 minutes (salad preparation) + 20 minutes (cornbread baking)
• Difficulty level: Easy to medium

Main Ingredients:

• 240 g / 1 cup crumbled cornbread
• 240 g / 1 cup diced red bell pepper
• 120 g / 1 cup diced red onion
• 240 g / 1 cup diced cooked chicken
• 120 g / 1 cup crumbled cheddar cheese
• 60 g / 1/2 cup chopped fresh cilantro
• 120 g / 1 cup mayonnaise
• 60 g / 1/4 cup buttermilk
• 1 tsp Dijon mustard

Temperature:

Bake the cornbread at 180°C / 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Ingredients for Paula Deen’s Cornbread Salad

To prepare Paula Deen’s Cornbread Salad, gather the following ingredients. Note the quantities and consider potential substitutions to suit your taste preferences.

A well-stocked pantry and a few fresh items from the grocery list will have you ready to start.

• 240 g / 1 cup all-purpose flour
• 120 g / 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 120 ml / 1/2 cup buttermilk
• 2 large eggs
• 115 g / 1/2 cup mayonnaise
• 115 g / 1/2 cup sour cream
• 1 cup / 115 g diced red bell pepper
• 1 cup / 115 g diced cucumber
• 1 cup / 120 g crumbled bacon
• 1/2 cup / 55 g chopped fresh chives
• 1/2 cup / 55 g shredded cheddar cheese
• Optional ingredients:
  • 1/4 cup / 30 g chopped fresh parsley
  • 1/4 cup / 30 g diced jalapeño
  • 1 tablespoon Dijon mustard

These ingredients will help you create a delicious and authentic Paula Deen Cornbread Salad. Feel free to adjust quantities or substitute ingredients based on your personal preferences and dietary needs.

Step-by-Step Instructions for Paula Deen’s Cornbread Salad

Get ready to dive into a bowl of Paula Deen’s classic Cornbread Salad! This recipe is a crowd-pleaser, packed with sweet corn, savory bacon, and creamy dressing.

1. Prepare the Cornbread: Preheat oven to 175°C (350°F) and grease a 9×13 inch baking dish. Combine 2 cups all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, and 1 cup buttermilk in a large bowl.
2. Mix the Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1/2 cup melted unsalted butter, and 1/4 cup honey. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
3. Bake the Cornbread: Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Crumble: Let the cornbread cool completely in the baking dish. Once cooled, crumble it into a large bowl using your fingers or a fork.
5. Prepare the Dressing: In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup sugar, 1/4 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Combine Ingredients: Add the crumbled cornbread to the dressing and gently toss to combine. Stir in 1 (15-ounce) can of whole kernel corn, drained, and 1/2 cup crumbled cooked bacon.
7. Chill and Serve: Cover the bowl and refrigerate for at least 2 hours before serving. Garnish with additional chopped parsley, if desired.

Pro Tips for Making Paula Deen’s Cornbread Salad

Take your cornbread salad to the next level with these expert tips.

Flavor Enhancement

• Don’t skip the buttermilk. It adds a tangy creaminess that balances the dish. If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
• Spice it up. Add a pinch of cayenne pepper or red pepper flakes to give the salad a subtle kick. You can also use diced jalapeños or serrano peppers for extra heat.

Texture and Presentation

• Chop the cornbread into uniform cubes. This ensures even cooking and prevents the salad from becoming too soggy.
• Don’t overmix the salad. Toss the ingredients gently to avoid breaking down the cornbread. This will help maintain the salad’s texture and prevent it from becoming too dense.
• Get creative with toppings. Add diced tomatoes, shredded cheddar cheese, or chopped fresh herbs like parsley or chives to give the salad a pop of color and flavor.

By following these pro tips, you’ll create a Paula Deen-inspired cornbread salad that’s both delicious and visually appealing.

Substitutions and Variations for Paula Deen’s Cornbread Salad

To give this classic recipe a personal touch, consider the following substitutions and variations.

• Replace 120 g / 1/2 cup of mayonnaise with 120 g / 1/2 cup of Greek yogurt for a lighter, tangier flavor.
• Swap 115 g / 1/2 cup of chopped red bell pepper with 115 g / 1/2 cup of diced jalapeño for an extra kick of heat.
• Use 60 g / 1/4 cup of chopped fresh cilantro instead of 60 g / 1/4 cup of chopped scallions for a different herbal note.
• Add 170 g / 1 cup of cooked, crumbled bacon for a smoky, savory element.

When making substitutions, keep in mind that flavor profiles may vary. For example, using Greek yogurt will reduce the richness of the dish, while adding jalapeño will increase its spiciness. Bake the cornbread at 200°C / 400°F for 20-25 minutes, or until a toothpick comes out clean, before incorporating it into the salad.

Creative Twists

Experiment with different types of cornbread, such as jalapeño cheddar or honey butter, to alter the flavor of the salad. These creative twists will allow you to make the recipe your own and explore new tastes.

Creative Variations on Paula Deen’s Cornbread Salad

Paula Deen’s cornbread salad is a classic for a reason, but don’t be afraid to get creative! This beloved recipe is a blank canvas for your culinary imagination.

Protein Power-Ups

• Bacon Lovers: Add 150 g / 5 oz cooked, crumbled bacon for a smoky, savory boost.
• Chicken Cravings: Incorporate 240 g / 1 cup cooked, shredded chicken for a heartier salad.
• Seafood Sensation: Toss in 150 g / 5 oz cooked, flaked shrimp or crab meat for a touch of the sea.

Flavor Fusion

• Spicy Kick: Add a diced jalapeño pepper or a sprinkle of cayenne pepper for a fiery twist. (Prepare time: 5 minutes)
• Sweet & Spicy: Combine 120 ml / ½ cup diced mango with a drizzle of honey for a tropical, tangy flavor. (Prepare time: 10 minutes)
• Herby Delight: Stir in 1/4 cup chopped fresh herbs like cilantro, parsley, or chives for a bright, herbaceous note.

Storing and Reheating Paula Deen’s Cornbread Salad

After enjoying a delicious serving of Paula Deen’s Cornbread Salad, you’re left with a generous portion of leftovers. To maintain the salad’s freshness and flavor, it’s essential to store and reheat it properly.

Storage Guidelines

• Allow the salad to cool completely to room temperature within 2 hours of preparation.
• Cover the salad with plastic wrap or aluminum foil and refrigerate at 4°C (39°F) or below.
• Consume the salad within 3 to 5 days for optimal flavor and texture.

Reheating Guidelines

• Preheat your oven to 180°C (350°F) or use a microwave-safe container.
• Reheat the salad for 10-15 minutes in the oven or 2-3 minutes in the microwave, stirring occasionally.
• Check the salad’s temperature to ensure it reaches 74°C (165°F) for food safety.

By following these storage and reheating guidelines, you’ll be able to enjoy Paula Deen’s Cornbread Salad at its best, even on the second or third serving.

Troubleshooting Common Issues with Paula Deen’s Cornbread Salad

Even with a tried-and-true recipe like Paula Deen’s Cornbread Salad, issues can arise during preparation or storage. Identifying and resolving these problems is key to achieving the perfect dish. Common issues and their fixes include:

• Soggy cornbread: If the cornbread becomes too moist, try baking it for an additional 5-10 minutes at 180°C / 350°F to dry it out. Alternatively, use a day-old cornbread to reduce moisture absorption.
• Overly dry dressing: If the dressing seems too thick, add a small amount of buttermilk (60 ml / 1/4 cup) or mayonnaise (30 g / 2 tablespoons) to achieve the desired consistency.
• Flavor imbalance: If the salad tastes too salty or bland, adjust the seasoning by adding more herbs, such as chopped fresh chives (15 g / 1/4 cup) or a pinch of salt (2-3 g / a pinch).
• Texture issues: To prevent an overly crunchy salad, try soaking the chopped onions (120 g / 1 cup) and bell peppers (120 g / 1 cup) in cold water for 30 minutes before draining and adding to the salad.

By being aware of these potential issues and their solutions, the perfect Paula Deen Cornbread Salad can be achieved, with its ideal balance of crunchy cornbread, creamy dressing, and fresh flavors.

Nutritional Information for Paula Deen’s Cornbread Salad

This Paula Deen Cornbread Salad is a delicious and comforting side dish, but it’s also important to be aware of its nutritional content. One serving of this salad provides approximately 350 calories, 15 grams of protein, 40 grams of carbohydrates, and 15 grams of fat.

Macronutrient Breakdown:

• Protein: 15g
• Carbohydrates: 40g
• Fat: 15g

Please note: Nutritional information may vary slightly depending on specific ingredients used.

Allergens: This recipe contains corn, dairy, and eggs.

Frequently Asked Questions about Paula Deen’s Cornbread Salad

Get the answers to your burning questions about this Southern classic.

• What is cornbread salad? A twist on traditional cornbread, this salad combines crumbled cornbread with creamy dressing, crunchy vegetables, and savory meats.
• Can I make cornbread from scratch for this recipe? Yes, we have a simple cornbread recipe available that yields a delicious, crumbly texture perfect for this salad.
• How long does the salad keep in the fridge? This salad is best consumed within 24 hours of assembly, but it can be stored in the fridge for up to 3 days.
• Can I customize the salad with my favorite ingredients? Absolutely! Feel free to add or substitute ingredients to suit your taste preferences.
• What temperature is best for serving? Serve the salad chilled, at a temperature of 4°C (39°F) to 6°C (43°F) for optimal flavor and texture.

Key Takeaways from Paula Deen’s Cornbread Salad Recipe

This recipe offers several essential lessons for creating a delicious and unique cornbread salad. Firstly, crumbling the cornbread into small pieces is crucial for even distribution of flavors and textures.

• Using a mixture of mayonnaise and sour cream adds a rich and creamy element to the salad.
• Incorporating chopped vegetables, such as bell peppers and onions, provides a fresh and crunchy contrast to the crumbled cornbread.
• Cooking the cornbread to a golden brown at 200°C / 400°F is vital for achieving the perfect texture and flavor.

To prepare the salad, combine 240 g / 1 cup of crumbled cornbread with 120 g / 1/2 cup of mayonnaise, 60 g / 1/4 cup of sour cream, and chopped vegetables. The resulting salad is a perfect blend of flavors and textures, making it an excellent side dish for any occasion.

A Southern Classic with a Twist

I’ve always loved cornbread salad, but Paula Deen’s recipe takes it to a whole new level. It’s the perfect balance of sweet, savory, and tangy, with a delightful crunch from the cornbread and a creamy, dreamy dressing.

Growing up, cornbread salad was a staple at potlucks and family gatherings. It was always a crowd-pleaser, and I remember everyone going back for seconds (and thirds!). Paula’s version is even more special because she adds a touch of sweetness with the addition of diced apples and a hint of honey in the dressing.

This recipe is a true testament to Southern hospitality. It’s a dish that’s meant to be shared with loved ones, and it always brings a smile to everyone’s faces.

Conclusion: Enjoying Paula Deen’s Cornbread Salad Recipe

This twist on a classic cornbread recipe has brought joy to many families and gatherings. The combination of crunchy cornbread, creamy dressing, and fresh vegetables creates a delightful flavor experience. Whether you’re hosting a summer BBQ or a holiday feast, Paula Deen’s Cornbread Salad Recipe is sure to become a new family tradition.

Don’t be afraid to experiment with this recipe and make it your own. Try adding different types of cheese, herbs, or vegetables to give it a unique touch. And if you’re looking for more delicious recipes to share with loved ones, be sure to explore our collection of Southern-inspired dishes.