For the cornbread croutons: Preheat oven to 425 degrees. Grease an 8 x 11 rectangular baking dish. (If making croutons, the cornbread is best prepared a day in advance.)
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, thoroughly whisk the melted butter, buttermilk, and eggs. Add the wet ingredients to the dry ingredients and stir until just incorporated.
Pour the batter into the prepared baking dish and smooth the top. Bake until cornbread is golden yellow, about 17 to 22 minutes. Remove from the oven and cool completely. Cut the cornbread into 1-inch cubes and allow to dry out overnight (or dry out in a 375 degree oven for 5-10 minutes if not making the recipe in advance).
Preheat the oven to 375 degrees. Drizzle the olive oil over the cornbread and gently toss to combine, you just want enough to lightly coat. Spread the cubes onto a baking sheet and cook, tossing occasionally, until croutons are crisp and light golden brown, about 15 minutes.
For the salad: Pile romaine mix into an oval serving dish or bowl. Arrange pulled pork, bacon, eggs, beans, corn, tomatoes, and croutons in thin rows over the lettuce. Serve with sides of ranch dressing, barbecue sauce, and shredded cheese. For easier serving (but less visual appeal), you can toss the salad with cheese and an equal amount of ranch and barbecue sauce.
Recipe courtesy of Nealey Dozier