Paula Deen has made her name as America’s most famous chef. She’s also become known for her Southern cooking style, which includes lots of buttery goodness. But she’s not just any old cook. She’s a celebrity chef with a huge following. And she’s even got a TV show!
In this article, I’m going to share my secret to making delicious, healthy, low calorie, gluten free, dairy free, vegan, and sugar free food. It’s called “Paula Deen Cornbread Salad Recipe”.
I’ve been using this recipe for years and it always turns out great. I hope you enjoy this paula deen cornbread salad as much as we do!
As You Read On
Know About the Paula Deen Cornbread Salad Ingredients
Olive oil: Olive oil is used in this recipe because it adds flavor and helps keep the bread crispy. It also contains healthy monounsaturated fat. We are using 1/4 cup olive oil.
Honey: Honey adds sweetness and moisture to the dish. It also helps keep bread from getting soggy when you add it to the salad. We are using 1/3 cup honey.
Apple cider vinegar: We are using 1/3 cup apple cider vinegar for this recipe. This will add a unique taste to the dish and will also help in digestion.
Water: Water helps keep bread soft and moist while also adding flavor. It also makes the bread easier to slice. We will need 1/4 cup water.
Vegetable oil: It helps keep the bread from drying out too quickly. We are using 1/4 cup vegetable oil.
Flour: Our goal is to make our bread taste as much like classic cornbread as possible. Whole wheat pastry flour has more protein than all-purpose white flour, it gives our baked goods greater structure. It gives baked foods a nutty taste as well. Feel free to use normal whole wheat flour as a replacement if you don’t have access to whole wheat pastry flour. Just be careful to take precise measurements. 0.5 cups of whole wheat pastry flour are being used.
Cornmeal: Cornmeal is often added to salads or soups for its thickening properties. It also adds flavor and texture. We are using 1/2 cups cornmeal.
Egg: Egg helps bind oil and water together. We are using 1 large egg.
Use salt and pepper as per taste.
Method of Preparing the Paula Deen Cornbread Salad
Step 1: Preheat oven (400 degrees F.)
Step 2: Take a small bowl where we will mix together the olive oil, honey, apple cider vinegar, water, salt, and pepper.
Step 3: In another medium bowl we will combine the vegetable oil, flour, and cornmeal. (Whisk well until smooth. Add the egg and stir gently until combined.)
Step 4: Then we will Pour the dressing into the prepared baking dish. (Bake for 15 minutes. Remove from the oven and let cool slightly before serving.)
Step 5: Serve warm or at room temperature. Store leftovers in refrigerator up to 3 days. Reheat in microwave or on stovetop.
This is a very versatile recipe that can be used for many different dishes. For example, try adding some chopped green bell peppers, diced cucumbers, sliced red onion, or shredded carrots. You could also add some fresh herbs like basil, oregano, thyme, parsley, or rosemary.
If desired, you can substitute whole wheat pastry flour for the all-purpose flour.
How to Make Cornbread Salad?
Cornbread Salad is a Southern dish made with cornbread, bacon, tomatoes, cheese, and greens. It’s delicious! But making it takes some planning ahead. Here’s a step-by-step guide to creating a perfect cornbread salad.
Step 1: Prepare Bacon
Bacon adds flavor to everything it touches. So, when preparing cornbread salad, it makes sense to cook up some bacon first. To do so, slice four slices of bacon into small pieces and place them in a skillet over medium heat. Cook until crisp, approximately 5 minutes. Remove the bacon from the pan and set aside.
Step 2: Prep Cornbread
Preheat oven to 350 degrees Fahrenheit. Cut a piece of cornbread into quarters and remove the crust. Slice the bread into 1/8-inch-thick slices. Place the slices onto a baking sheet lined with parchment paper. Bake for 15 minutes. Set aside.
Step 3: Assemble Salad
In a large bowl, combine the cornbread, bacon, tomato, onion, cheddar cheese, and lettuce. Toss well to coat all ingredients evenly. Serve immediately.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 372 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 75mg Sodium: 789mg Carbohydrates: 60g Fiber: 2g Sugar: 19g Protein: 9g
Paula Deen Cornbread Salad Recipe
- 1/4 Cup Olive oil
- 1/3 Cup Honey
- 1/3 Cup Apple cider vinegar
- 1/4 Cup Water
- 1 Tsp Salt
- 1/8 Tsp Pepper
- 1/4 Cup Vegetable oil
- 1/2 Cup Flour
- 1/2 Cup Cornmeal
- 1 Egg
- Preheat oven.
- Take a small bowl, whisk together the olive oil, honey, apple cider vinegar, water, salt, and pepper.
- Take another medium bowl, combine the vegetable oil, flour, and cornmeal.
- Add the egg and stir gently until combined.
- Bake for 15 minutes.
- Serve warm!
Cornbread has been around since ancient times. And though it may seem like a strange ingredient to put into a salad, but it makes everything taste better. This is the best cornbread recipe for cornbread salad out there and this will definitely satisfy your craving for something sweet and savory. Enjoy!