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paula-deen-cornbread-salad-recipe---hungarian-chef_feature

Paula Deen Cornbread Salad: The Ultimate Southern Layered Side Dish

This Paula Deen cornbread salad recipe captures the essence of Southern comfort food with its perfect blend of textures and flavors. It's a layered masterpiece combining homemade cornbread with fresh vegetables, creamy dressing, and savory elements that makes it a true crowd-pleaser for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup sugar
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1 bell pepper, any color, diced
  • 1 cup shredded cheddar cheese
  • 6 slices turkey ham, cooked and chopped
  • 1/4 cup fresh parsley, chopped

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Whisk together cornmeal, flour, baking powder, and salt in a large bowl. In separate bowl, combine buttermilk, vegetable oil, egg, and sugar. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into greased 8-inch square baking pan and bake for 20-25 minutes until golden brown and toothpick comes out clean. Let cornbread cool completely, then crumble into bite-sized pieces.
  2. In a medium bowl, whisk together mayonnaise, sour cream, and ranch dressing mix until smooth and well combined to make the creamy dressing.
  3. In a large glass bowl or trifle dish, start with a layer of crumbled cornbread. Top with layers of black beans, corn, tomatoes, bell pepper, and red onion. Sprinkle with chopped turkey ham and shredded cheese. Spread generous layer of ranch dressing over vegetables. Repeat layers until all ingredients are used, ending with final layer of dressing and sprinkle of cheese and parsley on top.
  4. Cover salad with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld together and cornbread to absorb dressing. Serve chilled as a side dish.

Notes

This salad tastes better the next day, making it perfect for meal prep. The cornbread softens to create wonderful texture without becoming mushy. Can be customized with additional vegetables like celery, green onions, or black olives.