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Paula's cooking up something a little healthier today with a southern cornbread salad that's sure to be a crowd-pleaser!
Recipe Link: https://www.pauladeen.com/recipe/southern-cornbread-salad/
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
Hey y'all, the next recipe I'm going to
0:02
share with you is
0:04
just so good. Have y'all ever had um the
0:08
layered like dig deep salad, you know,
0:10
with your lettuce and all your
0:13
all your layer different layering. Well,
0:16
we're making a a layered salad, but
0:19
we're making a cornbread layered salad.
0:22
Now, the cornbread recipe that um
0:25
that I use when I make cornbread, uh
0:28
we're sending you a link to that one,
0:30
but today I just used
0:34
or Teresa Teresa and Eddie did this for
0:37
me. While I was while they were prepping
0:40
here, I was trying to prep here.
0:42
So, I wouldn't scare y'all today.
0:45
But
0:46
this cornbread is made from that, but
0:48
you know what? If you like a little
0:50
sweet,
0:51
there's nothing wrong with using one of
0:53
those. So,
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this recipe
0:59
takes a little long, but that's because
1:02
of all the prepping.
1:04
And once you get it prepped, it's like a
1:05
3-minute recipe. So, Teresa did a
1:08
fabulous job. Look how perfect those
1:10
peppers are diced. I mean, perfect. If I
1:13
had diced them, they wouldn't look that
1:15
good, I'll tell you.
1:16
Cuz I just chop them chop.
1:18
Uh so, we've got our cornbread cut into
1:21
cubes, our tomatoes, our bell pepper,
1:24
our onion, our niblet corn, and our red
1:28
kidney beans.
1:31
And so, we're just going to start
1:34
layering.
1:35
Um
1:37
and I think I tell you the the uh
1:41
See how pretty this is going to be?
1:44
And you can um
1:46
make this.
1:49
I know you should chill it probably at
1:51
least 2 hours.
1:53
But um
1:55
I would almost think it'd be fine
1:56
overnight, don't you, Teresa? Like the
1:59
like the lettuce layered salad. Now,
2:00
what did I Oh, here they are.
2:03
And you don't have to probably put the
2:04
dressing on until the next morning. Let
2:06
that sit for a little
2:08
Right.
2:08
You know, it could be made
2:09
Yeah, I think so, too. All right, so
2:13
um
2:14
I'm going to I'm going to put these on
2:16
as they're listed in the recipe.
2:20
I think that'll be right in the bottom
2:21
of the plate. Uh-huh, layer Mhm.
2:25
So, that's what I'm going to do.
2:30
So, you'll want to make sure that all
2:31
this is drained real good. So, we had a
2:34
little interruption in our filming, so I
2:36
hope I I hope I
2:39
don't lose anything anywhere, but
2:42
anyway, we've put our cornbread in the
2:44
bottom that's been cubed, and then a can
2:47
of red kidney beans that's been drained
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real good, and the next layer is the
2:52
niblet corn, and again, you just want to
2:54
make sure that you drain all these real
2:57
good, so your um
3:00
cornbread won't get soggy. But, look at
3:02
those beautiful colors. And you know, I
3:05
just can't help but think this has got
3:06
to be nutritious.
3:09
With all your vegetables. All right, the
3:11
next layer is the onion, and I'm using
3:15
uh Is this a Vidalia onion or the
3:17
strawberry onion?
3:18
That's actually Vidalia.
3:20
Okay, so we got this sweet Vidalia onion
3:24
going on, and we just going to spread
3:26
that out.
3:30
Mhm.
3:31
And the next layer is the beautiful bell
3:34
pepper that's been cut perfectly.
3:40
I came in here while Teresa was prepping
3:42
this,
3:44
and she had just a regular little knife,
3:46
and she was cutting each one of those
3:49
just perfect.
3:51
God you love her.
3:54
I said, "Teresa, that might take you all
3:56
day."
3:59
All right, that was just something else
4:00
I got going on.
4:03
All right, so the last layer is the
4:05
tomatoes.
4:07
And you'll want to drain those, too.
4:09
Just run those in a colander.
4:13
But, there's only so much
4:16
draining you can do to them.
4:21
Because the water is just going to keep
4:23
escaping
4:26
from those tomatoes, and you can see
4:30
you can see all the juice that's
4:34
come to them after they've been drained.
4:36
So,
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all we can do is the best we can.
4:43
All righty.
4:45
Now, if you don't like these
4:47
ingredients,
4:49
uh feel free to
4:52
change them around.
4:54
You know, maybe you don't like bell
4:55
pepper, but maybe you love English peas.
4:58
So, swap it.
5:01
All right, let's see. The next thing
5:03
we're going to add
5:04
is um the cheese.
5:09
So, this is 2 cups of grated
5:13
cheddar cheese.
5:17
I think I might save a little bit of
5:18
this to go on top. You know what would
5:21
sound good to me for this?
5:24
It's some bacon.
5:26
Wouldn't some bacon be good with all
5:28
these tomatoes and
5:31
All right.
5:34
So, look at all the beautiful colors.
5:37
I just love that.
5:40
All right, so now I am going to spoon
5:43
over
5:45
1 8-oz bottle of ranch dressing.
5:48
And to me, 8 oz is a cup, but I make my
5:51
own ranch dressing. You know, you can
5:53
buy um
5:54
the ranch dressing in
5:58
you know, the large bottles, not just
6:01
uh an envelope. And I like buying this
6:04
cuz that'll last me a pretty good while.
6:08
All right, so 1 cup of ranch dressing.
6:14
And to me, this when I make it like
6:16
this, it's just so much better
6:19
uh because I use buttermilk and it's got
6:22
that twang to it.
6:27
Mhm.
6:28
Mhm.
6:30
So, I hope we going to have the patience
6:32
to wait
6:34
a couple of hours on this one, Teresa.
6:38
I doubt we will.
6:40
Mhm.
6:42
That looks positively good enough to
6:45
eat, doesn't it?
6:47
All right.
6:50
Just a little cheese for the top. See,
6:52
that makes it pretty, doesn't it?
7:00
Some nuts would be good on it, too.
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Remember, I'm having a nut day.
7:08
All right, so that's it.
7:10
Ready to go in the refrigerator.
7:13
And uh
7:14
it needs to sit a minimum of 2 hours,
7:17
y'all.
7:18
So, that's it. I hope you enjoy it.
7:20
Certainly um
7:22
something a little different from like
7:24
your lettuce salads, right?
7:28
So, y'all try it. I hope you love it.
7:30
And
7:31
you know, I'm always here trying to wish
7:33
y'all best dishes
7:35
and love. Oh, a few tomatoes makes it
7:38
pretty, too, doesn't it?
7:41
Toasted
7:41
Always trying to make it more beautiful.
7:44
Toasted pine nuts, that would be good on
7:46
there.
7:46
Toasted pine nuts would be wonderful,
7:48
Eddie.
7:50
But we ain't got none.
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