Paula Deen's Southern Cornbread Salad

Paula Deen's Southern Cornbread Salad

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I decided to put my body through torture last night and go to kickboxing.

After I wobbled home from not being able to move my body, I ate a healthy supper and hopped into bed to catch up on some magazine reading.

This is when my phones beeps with a text from my dear, sweet cousin Shannon. She sends me a picture of her making Paula Deen's Southern Cornbread Salad.

She's losing her title of dear, sweet cousin.

Then, this morning, she sends me the picture of the finished product.

Nothing says good morning than a picture of this on your phone. So, I have bugged her all day until she sent me the recipe. 

  • 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
  • 1 cup grated sharp Cheddar, optional
  • 1/2 teaspoon cayenne pepper, optional 
Preheat oven to 375 degrees F.

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 all ingredients together 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.

 Salad Ingredients:
  • 1 batch cornbread, cut into 1-inch cubes, recipe follows
  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can niblet corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups grated sharp Cheddar
  • 1 (8-ounce) bottle ranch dressing
  • Chopped fresh parsley leaves, for garnish  
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and 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.

Shannon's Notes: 
The only thing I changed was substituting the bell peppers for broccoli - personal preference.  I also made a double batch of ranch dressing to ensure I had enough.  I didn't use bottled... Hidden Valley Ranch mix.

Thank you, Shannon for sharing your and Paula's recipe.  

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