1/2 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/2 lemon, juiced
3 tablespoons thinly sliced chives
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Cooking spray, for spraying the wire rack
9 slices thick-cut bacon
3 tablespoons maple syrup
1/4 cup brown sugar
Pinch cayenne pepper
6 cups torn romaine lettuce pieces
1 cup grape tomatoes, chopped
1 small red bell pepper, finely chopped
1 medium sweet onion, such as Vidalia, finely chopped
2 cups crumbled Sour Cream Cornbread, recipe follows
Cooking spray, for spraying the skillet
One 15-ounce can creamed corn
1 1/4 cups self-rising buttermilk cornmeal mix
1 cup sour cream
1/4 cup vegetable oil
3 large eggs
For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.