Ingredients:

  • 1 (8-10 ounce) package cornbread mix (or homemade cornbread, crumbled)
  • 2 tablespoons melted unsalted butter
  • 8 slices bacon, cooked until crispy and crumbled (or equivalent amount of pancetta)
  • 1 cup chopped tomatoes
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 1 (15-ounce) can sweet corn, drained
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 1 tablespoon white sugar
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste
  • Shredded cheddar cheese (optional)
  • Chopped green onions (optional)

Instructions:

  1. Crumble the cornbread into the serving bowl. If using cornbread mix, prepare according to package directions, let cool slightly, then crumble. Drizzle with melted butter.
  2. Cook bacon in a skillet until crispy. Drain on paper towels and crumble. Alternatively, use pre-cooked bacon or pancetta.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, milk, sugar, and vinegar. Season with salt and pepper.
  4. Layer the salad in the following order: half the cornbread, half the dressing, half the tomatoes, half the green pepper, half the red onion, half the corn, half the bacon. Repeat the layers with the remaining ingredients.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Before serving, garnish with shredded cheddar cheese and chopped green onions, if desired.