Name: Cornbread Salad
Total time: 2 h 10 min
Ingredients: ¼ cup buttermilk; ¼ cup sour cream; ½ teaspoon ground pepper; ¼ teaspoon dried dill; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; 3 ½ cups cornbread cubes (1-inch; see Tip); 1 (15-ounce) can no-salt-added black-eyed peas, rinsed; 2 cups corn kernels, fresh or thawed frozen; 1 small romaine heart, thinly sliced (about 2 cups); 1 pint cherry tomatoes, cut into halves or quarters; 1 cup shredded Cheddar cheese; 4 center-cut bacon slices, cooked and crumbled

Arrange cornbread cubes in the bottom of a medium trifle dish or medium glass bowl. Layer with black-eyed peas, corn, lettuce, tomatoes, Cheddar and bacon. Top with the buttermilk dressing. Cover and refrigerate until the cornbread has soaked up some of the dressing and the lettuce is still crispy, 2 to 3 hours.

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