Paula deen cornbread salad recipe – Bex’s Kitchen

Last Updated on December 27, 2023

Paula Deen’s Cornbread Salad Recipe is a classic Southern dish that is an easy way to enjoy a variety of flavors in one delicious dish. This versatile recipe can be served as a side dish or as a main course, and it is a favorite for potlucks and family gatherings. 

The combination of cornbread, vegetables, and cheese is a winning combination that is sure to please any crowd. This recipe is quick and easy to make and can be made ahead of time for convenience. Whether you are looking for an easy side dish or a hearty main course, this Paula Deen cornbread salad recipe will be a hit.

Best Paula Deen Cornbread Salad Recipe

What is Paula Deen Cornbread Salad?

Paula Deen is an American celebrity chef, cookbook author, and television personality. She was born on January 19, 1947, in Albany, Georgia, USA. Paula Deen gained popularity for her Southern-style cooking, which often featured rich and indulgent ingredients.

Deen started her career in the food industry with a catering service in Savannah, Georgia, and later opened The Lady & Sons, a restaurant in the same city. Her cooking gained attention and led to various opportunities in the media.

Paula Deen’s Cornbread Salad Recipe is one of her most popular classic Southern dish that has been enjoyed for generations. This recipe combines cornbread, vegetables, and cheese to create a flavorful and hearty dish that can be served as a main course or a side dish. 

The recipe is quick and easy to make, and it can be made ahead of time for convenience. The combination of flavors in this recipe is sure to be a hit at any gathering.

What does it taste like?

Paula Deen’s Cornbread Salad Recipe is a flavorful and hearty dish that combines the sweetness of cornbread with the crunch of vegetables and the creaminess of cheese.

 The flavors in this dish come together to create a unique and delicious taste that is sure to please any crowd. The combination of flavors and textures makes this dish a favorite for potlucks and family gatherings.

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Ingredients

Cornbread:

  • 1/2 cup self-rising cornmeal: Cornmeal is a key ingredient in cornbread, providing a hearty and slightly gritty texture. Self-rising cornmeal includes leavening agents, contributing to the bread’s rise during baking.
  • 1/4 cup self-rising flour: Similar to the self-rising cornmeal, self-rising flour contains baking powder and salt. It helps the cornbread achieve a light and fluffy consistency.
  • 3/8 cup buttermilk (approximately 6 tablespoons): Buttermilk adds moisture, richness, and a tangy flavor to the cornbread. It also reacts with the leavening agents to create a tender crumb.
  • 1 egg, beaten (half of 2 eggs): Eggs act as a binder in the cornbread, providing structure and helping to hold the ingredients together. They also contribute to the bread’s moisture and texture.
  • 1 tablespoon vegetable oil: Vegetable oil adds moisture and helps create a tender crumb in the cornbread. It also contributes to the overall richness of the dish.

Dressing:

  • 3.5 slices oven-dried white bread (round up or down as needed): Oven-dried white bread is used to make the dressing. Drying the bread helps it absorb the flavors of the other ingredients and prevents the dressing from becoming too soggy.
  • 1/2 sleeve saltine crackers: Saltine crackers add a crispy texture to the dressing. They also absorb some of the moisture, providing a balance to the dish.
  • 4 tablespoons butter: Butter adds richness and flavor to the dressing. It contributes to the overall savory profile of the salad.
  • 1 cup chopped celery: Chopped celery provides a refreshing crunch and a mild, vegetal flavor to the salad. It adds both texture and freshness.
  • 1/2 large onion, chopped: Chopped onions add a savory and aromatic element to the dressing, enhancing the overall flavor profile of the salad.
  • 3.5 cups chicken stock (adjust as needed): Chicken stock serves as the liquid base for the dressing, infusing it with a savory and comforting flavor. The amount may be adjusted to achieve the desired consistency.
  • 1/2 teaspoon salt: Salt enhances the flavors of the ingredients and balances the sweetness of the cornbread, creating a well-rounded taste.
  • Freshly ground black pepper to taste: Black pepper adds a warm and spicy kick to the dressing, complementing the other flavors in the salad.
  • 1/2 teaspoon sage (optional): Sage contributes a subtle earthy and herby flavor to the dressing. It is optional but can enhance the overall taste, especially if you enjoy the herb’s profile.
  • 1/2 tablespoon poultry seasoning (optional): Poultry seasoning is a blend of herbs like thyme, sage, rosemary, and others. It adds a warm and savory note to the dressing, enhancing the poultry-like flavors.
  • 2.5 eggs, beaten (half of 5 eggs): Beaten eggs help bind the dressing together during baking, creating a cohesive and moist texture. They also contribute to the overall richness of the dish.
Paula Deen Cornbread Salad Recipe

Directions

Cornbread:

  • Preheat the Oven: Start by preheating your oven to the temperature specified on the package of self-rising cornmeal you have.
  • Prepare Dry Ingredients: In a mixing bowl, combine 1/2 cup of self-rising cornmeal and 1/4 cup of self-rising flour.
  • Add Wet Ingredients: Into the same bowl, add 3/8 cup (approximately 6 tablespoons) of buttermilk, 1 beaten egg (half of 2 eggs), and 1 tablespoon of vegetable oil to the dry ingredients.
  • Mix Gently: Carefully mix the ingredients until just combined, taking care not to overmix.
  • Pour and Bake: Pour the cornbread batter into a greased baking pan and bake according to the instructions on the self-rising cornmeal package or until a toothpick inserted into the center comes out clean.
  • Cool and Cut: Allow the cornbread to cool completely before cutting it into cubes.

Dressing:

  • Preheat Oven for Bread Slices: Preheat your oven to 250°F (120°C) to oven-dry the white bread slices.
  • Bake and Break Bread: Place 3.5 slices of white bread on a baking sheet and bake until dried and slightly crispy (20-30 minutes). Let them cool, then break them into bite-sized pieces.
  • Prepare Crackers and Vegetables: Crush 1/2 sleeve of saltine crackers into smaller pieces. In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup chopped celery and 1/2 large chopped onion to the skillet. Cook until the vegetables are softened.
  • Combine Ingredients: In a large mixing bowl, combine the oven-dried white bread, crushed saltine crackers, sautéed celery and onion, and the cooled cornbread cubes.
  • Add Chicken Stock: Gradually pour in 3.5 cups of chicken stock, stirring gently to combine. Adjust the amount of chicken stock based on your desired consistency.
  • Season the Mixture: Season the mixture with 1/2 teaspoon salt, freshly ground black pepper to taste, 1/2 teaspoon sage (optional), and 1/2 tablespoon poultry seasoning (optional).
  • Bind with Eggs: Stir in 2.5 beaten eggs (half of 5 eggs) to bind the ingredients together.

Assembly:

  • Let Flavors Meld: Allow the dressing mixture to sit for a while to let the flavors meld.
  • Serve: Serve the cornbread salad at room temperature or chilled.

By following these detailed steps, you’ll be able to create a delicious cornbread dressing with all the flavors blending harmoniously.

Tips

• For best results, use freshly-prepared cornbread for this recipe.
• If you don’t have access to fresh cornbread, you can use store-bought cornbread mix.
• You can customize this recipe by adding your favorite vegetables or herbs.
• Instead of mayonnaise and sour cream, you can use Greek yogurt for a healthier option.
• To make this recipe even heartier, try adding cooked bacon or diced ham.

Easy Paula Deen Cornbread Salad Recipe

Nutrition Information

What to Serve with Paula Deen Cornbread Salad ?

• Grilled chicken
• Baked fish
• Slow-cooked pulled pork
• Roasted vegetables
• Tangy coleslaw
• Green salad
• Macaroni and cheese
• Southern-style green beans

How to Store Leftover Paula Deen Cornbread Salad?

Leftover cornbread salad can be stored in an airtight container in the refrigerator for up to 5 days.

What Other Substitute Can I Use in Paula Deen Cornbread Salad?

• Greek yogurt instead of mayonnaise and sour cream
• Diced ham instead of jalapeño pepper
• Cooked quinoa instead of cornbread
• Diced apples instead of bell peppers
• Chopped walnuts instead of parsley
• Dried cranberries instead of chives

Paula Deen Cornbread Salad Recipe

Paula Deen Cornbread Salad Recipe

Paula Deen’s Cornbread Salad Recipe is a classic Southern dish that is an easy way to enjoy a variety of flavors in one delicious dish.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Paula Deen Cornbread Salad Recipe
Servings: 5 Servings
Calories: 202kcal
Author: Bex Smith

Equipment

  • oven

Ingredients

Cornbread:

  • 1/2 cup self-rising cornmeal
  • 1 egg beaten
  • 1/4 cup self-rising flour
  • 3/8 cup buttermilk approximately 6 tablespoons
  • 1 tablespoon vegetable oil

Dressing:

  • 3.5 slices oven-dried white bread round up or down as needed
  • 1/2 sleeve saltine crackers
  • 3.5 cups chicken stock adjust as needed
  • 1/2 large onion chopped
  • 4 tablespoons butter
  • 1 cup chopped celery
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 teaspoon sage optional
  • 1/2 tablespoon poultry seasoning optional

Instructions

Cornbread:

  • Preheat your oven to the temperature specified on your self-rising cornmeal package.
  • In a mixing bowl, combine 1/2 cup self-rising cornmeal and 1/4 cup self-rising flour.
  • Add 3/8 cup buttermilk (approximately 6 tablespoons), 1 beaten egg (half of 2 eggs), and 1 tablespoon vegetable oil to the dry ingredients.
  • Mix the ingredients until just combined, being careful not to overmix.
  • Pour the cornbread batter into a greased baking pan and bake according to the package instructions or until a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool completely before cutting it into cubes.

Dressing:

  • Preheat your oven to 250°F (120°C) to oven-dry the white bread slices.
  • Place 3.5 slices of white bread on a baking sheet and bake until dried and slightly crispy. This may take about 20-30 minutes. Let them cool, then break them into bite-sized pieces.
  • Crush 1/2 sleeve of saltine crackers into smaller pieces.
  • In a large skillet, melt 4 tablespoons of butter over medium heat.
  • Add 1 cup chopped celery and 1/2 large chopped onion to the skillet. Cook until the vegetables are softened.
  • In a large mixing bowl, combine the oven-dried white bread, crushed saltine crackers, sautéed celery and onion, and the cooled cornbread cubes.
  • Gradually pour in 3.5 cups of chicken stock, stirring gently to combine. Adjust the amount of chicken stock based on your desired consistency.
  • Season the mixture with 1/2 teaspoon salt, freshly ground black pepper to taste, 1/2 teaspoon sage (optional), and 1/2 tablespoon poultry seasoning (optional).
  • Finally, stir in 2.5 beaten eggs (half of 5 eggs) to bind the ingredients together.

Assembly:

  • Allow the dressing mixture to sit for a while to let the flavors meld.
  • Serve the cornbread salad at room temperature or chilled.

Notes

• For best results, use freshly-prepared cornbread for this recipe.
• If you don’t have access to fresh cornbread, you can use store-bought cornbread mix.
• You can customize this recipe by adding your favorite vegetables or herbs.
• Instead of mayonnaise and sour cream, you can use Greek yogurt for a healthier option.
• To make this recipe even heartier, try adding cooked bacon or diced ham.

Nutrition

Calories: 202kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can I make this Paula Deen cornbread salad recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 5 days.

Can I freeze this Paula Deen cornbread salad recipe?

No, it is not recommended to freeze this recipe due to the dairy products in the recipe.

Can I use a store-bought cornbread mix for this recipe?

Yes, you can use a store-bought cornbread mix for this recipe.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan mayonnaise and vegan cheese.

How can I make this recipe healthier?

You can make this recipe healthier by using Greek yogurt instead of mayonnaise and sour cream and by adding in extra vegetables.

What can I serve with this cornbread salad recipe?

This cornbread salad recipe pairs well with grilled chicken, baked fish, slow-cooked pulled pork, roasted vegetables, tangy coleslaw, green salad, macaroni and cheese, and Southern-style green beans.

Conclusion

Paula Deen’s Cornbread Salad Recipe is a classic Southern dish that is sure to be a hit at any gathering. This recipe combines cornbread, vegetables, and cheese into a flavorful and hearty dish that can be served as a main course or a side dish. 

The recipe is quick and easy to make and can be made ahead of time for convenience. With the variety of flavors and textures, this Paula Deen cornbread salad recipe is sure to be a crowd-pleaser.

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