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

Paula Deen Cornbread Salad - Classic Southern Layered Dish

This Paula Deen cornbread salad is the ultimate Southern comfort food that brings together savory cornbread, fresh vegetables, and creamy ranch dressing in a layered dish perfect for family gatherings. The combination of crumbled cornbread with crisp vegetables and tangy dressing creates a side dish that's both hearty and refreshing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 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 vegetable oil
  • 2 large eggs
  • 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, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh parsley

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, vegetable oil, and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased 8x8 inch baking pan and bake for 20-25 minutes, or 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.
  3. In a large trifle bowl or clear glass dish, start with a layer of crumbled cornbread. Top with a layer of the ranch dressing mixture, spreading it evenly. Then add layers of bell peppers, red onion, tomatoes, corn, and black beans. Repeat the layers until all ingredients are used, ending with a final layer of dressing.
  4. Sprinkle the shredded cheddar cheese and chopped parsley over the top layer. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.

Notes

This salad actually tastes better when made a day in advance. The cornbread soaks up the dressing and becomes wonderfully moist while maintaining its texture. For extra flavor, try adding a teaspoon of sugar to your cornbread batter, or use a pre-made cornbread mix if you're short on time.