Paula Deen Cornbread Salad Recipe
Paula Deen is a famous chef and cookbook writer who has been delighting us with her Southern-style cooking for years. Her dishes are packed full of comfort and flavor, making them perfect for any occasion.
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Servings: 30
Calories: 170kcal
Equipment
- 2 bowls
Ingredients
- 30 ounces of pinto beans
- 17 ounces of cornbread mix
- 20 bacon strips cooked
- 6 chopped tomatoes
- 1 cup Green Pepper seeded and diced
- 4 cups grated cheddar cheese
- 2 cups sour cream, at room temperature
- 2 envelopes of ranch salad dressing mix
- 7 cups thawed frozen corn
- 2 cup Dukes Mayonnaise
- 2 cup thinly sliced green onions
- 1 cup sweet red pepper chopped
Instructions
- Combine pinto beans, cornbread mix, bacon strips, tomatoes, green pepper, cheese, sour cream, ranch dressing mix, corn, and mayonnaise in a bowl.
- Stir in half of the green onions.
- Add red pepper and stir gently to combine ingredients.
- Pour into a serving bowl and top with remaining green onions.
Notes
- Add shredded carrots or chopped celery to give the salad extra crunch.
- If you like a little heat, add diced jalapenos to the salad mix.
- For an even heartier dish, top with baked chicken or turkey.
- If the mixture seems too dry, add a little more mayonnaise or sour cream.