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

Paula Deen Cornbread Salad Recipe - The Ultimate Southern Layered Dish

This legendary Paula Deen cornbread salad combines fluffy cornbread, crisp vegetables, and creamy ranch dressing to create a Southern comfort food masterpiece. Perfect for potlucks and family gatherings, this layered dish features authentic flavors that have made it a beloved favorite across the South.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 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
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 3 green onions, sliced

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine buttermilk, milk, egg, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a 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. This creamy dressing will hold all the layers together and add that signature Paula Deen flavor.
  3. In a large trifle bowl or clear glass dish, start with a layer of crumbled cornbread. Top with a layer of pinto beans, followed by corn, tomatoes, bell pepper, and red onion. Spread a generous layer of the ranch dressing mixture over the vegetables. Sprinkle with bacon, cheese, and green onions. Repeat the layers until all ingredients are used, ending with cheese and green onions on top.
  4. Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This resting time is crucial for achieving the perfect texture and taste that makes this salad so special.

Notes

This salad actually tastes better the next day, making it perfect for meal prep or entertaining. For best results, bake your cornbread a day ahead and let it dry out slightly before crumbling. If the dressing seems too thick, thin it with a tablespoon of milk until it reaches your desired consistency.