Cornbread Salad

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

subheading: Cornbread:

¼ cup unsalted butter

3 cups (about 14.4 oz.) self-rising buttermilk cornmeal mix

1 ½ cups whole buttermilk

2 large leggs

subheading: Salad:

6 thick-cut bacon slices (such as Wright’s), cut crosswise into 1 ½-in. pieces

1 ( 20-oz.) bottle refrigerated ranch dressing (such as Lighthouse)

½ cup mayonnaise

½ cup whole buttermilk

1 cup chopped fresh herbs (such as parsley, dill, chives), divided

4 Tbsp. white wine vinegar, divided

2 ( 15 ½-oz.) cans black-eyed peas, drained and rinsed

3 Tbsp. olive oil

1 tsp. kosher salt

2 ½ cups halved multicolored cherry tomatoes, divided

2 cups fresh corn kernels (3 ears), divided

1 large (8 oz.) orange bell pepper, chopped (½ cup)

1 cup finely chopped red onion (from 1 medium [8 oz.] onion)

Directions at southernliving.com

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