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

Paula Deen Cornbread Salad Recipe - Classic Southern Layered Side Dish

This authentic Paula Deen cornbread salad brings Southern comfort to your table with layers of savory cornbread, fresh vegetables, and creamy ranch dressing. Perfect for potlucks and family gatherings, this recipe captures the essence of traditional Southern cooking with a perfect balance of textures and flavors that improves as it sits.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings: 8 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 cup mayonnaise
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cups cherry tomatoes, halved
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh parsley, chopped

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine buttermilk, vegetable oil, and egg. Pour wet ingredients into dry ingredients and stir until just combined. Pour into greased 8-inch square baking pan and bake for 20-25 minutes until golden brown. Let 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 trifle bowl or clear glass dish, start with a layer of crumbled cornbread. Top with a layer of the creamy dressing, followed by layers of bell peppers, red onion, tomatoes, corn, and black beans. Repeat layers until all ingredients are used, ending with a final layer of dressing.
  4. Sprinkle shredded cheddar cheese and fresh parsley on top. Cover and refrigerate for at least 2 hours, or overnight for best results. Serve chilled as a side dish.

Notes

For best texture, make sure cornbread is completely cooled before crumbling. Salad can be made a day ahead - add cheese and parsley garnish right before serving. Flavors improve as it sits, making it great for meal prep.