Make this crowd-pleaser up to one day ahead. Pair with grilled chicken for an easy and tasty weeknight meal.
1 (6-oz.) package buttermilk cornbread mix
1 (12-oz.) bottle Ranch dressing
1/2 cup mayonnaise
1/4 cup buttermilk
1 teaspoon coarsely ground pepper
1 (10-oz.) package romaine lettuce, shredded
2 large tomatoes, seeded and chopped
2 large yellow bell peppers, chopped
1 medium-size red onion, chopped
1 cup diced celery (about 3 celery ribs)
2 cups (8 oz.) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced
How to Make It
Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.
Layer shredded lettuce, crumbled cornbread, and next 6 ingredients in Mason jars or a 6-qt. bowl; spoon half of dressing mixture over top. Cover and chill 3 to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
Note: We tested with Martha White Buttermilk Cornbread Mix.
Southern Living The Official SEC Tailgating Cookbook
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