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Paula Deen Cornbread Salad: The Ultimate Southern Layered Recipe

This Southern layered cornbread salad combines homemade cornbread with fresh vegetables, creamy ranch dressing, and crumbled turkey bacon for a hearty comfort food dish. Perfect for potlucks and family gatherings, it features beautiful layers that create an impressive presentation and can be made ahead for maximum flavor development.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Calories: 385
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 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 medium red onion, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 1 cup frozen corn, thawed
  • 1 cup cooked black beans, rinsed and drained
  • 1/2 cup sliced black olives
  • 4 slices cooked turkey bacon, crumbled
  • 1 cup shredded cheddar cheese
  • 3 green onions, sliced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Whisk together cornmeal, flour, baking powder, and salt. In separate bowl, combine buttermilk, vegetable oil, egg, and sugar. Mix wet and dry ingredients, pour into greased 8-inch square baking pan, and bake for 20-25 minutes until golden brown. Cool completely and crumble into bite-sized pieces.
  2. While cornbread cools, prepare vegetables: dice bell peppers, chop red onion and tomatoes, slice green onions. Thaw frozen corn and rinse black beans. For dressing, whisk together mayonnaise, sour cream, ranch dressing mix, parsley, garlic powder, and black pepper until smooth.
  3. In large glass trifle bowl, layer half of crumbled cornbread as base. Top with half of bell peppers, red onion, tomatoes, corn, black beans, and black olives. Drizzle with half of ranch dressing. Sprinkle with half of crumbled turkey bacon and half of cheddar cheese.
  4. Repeat layering with remaining ingredients, ending with final sprinkle of cheddar cheese and sliced green onions. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.

Notes

This salad tastes better the next day - prepare up to 24 hours in advance. Use completely cooled cornbread for best texture. Can substitute Greek yogurt for sour cream for lighter version. Vegetarian option: omit turkey bacon and add smoked paprika.