Make this crowd-pleaser up to one day ahead. Pair with grilled chicken for an easy and tasty weeknight meal.
Yield:
Makes 6 servings
Total time:
3 Hours, 10 Minutes
Recipe from
More from Oxmoor House
Recipe Time
Prep:
45 Minutes
Total:
3 Hours, 10 Minutes
Ingredients
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
Preparation
1. Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.
2. 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,
August 2012
