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 milk, vegetable oil, and egg. 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.

In a medium bowl, whisk together mayonnaise, sour cream, and ranch dressing mix until smooth and well combined. This creamy dressing will bind all the layers together and add that signature Paula Deen flavor.

In a large trifle bowl or clear glass dish, start with a layer of crumbled cornbread. Top with half of the pinto beans, followed by half of the corn, tomatoes, red onion, bell pepper, and turkey ham. Spread one-third of the ranch dressing over the vegetables. Repeat the layers, ending with a final layer of cornbread.

Spread the remaining dressing over the top layer of cornbread. Sprinkle with shredded cheddar cheese and fresh parsley. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.