1 cup cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) butter, melted
1 cup whole buttermilk
2 eggs, lightly beaten
2 tablespoons olive oil
2 (8 ounce) bags romaine salad mix
1/2 pound leftover pulled pork
6 strips bacon, cooked and crumbled
3 hard boiled eggs, peeled and chopped
1 large ripe tomato, diced
1 cup black beans, drained and rinsed
1 cup yellow corn, fresh or frozen
Cornbread croutons (recipe above)
Ranch dressing, to serve
Favorite barbecue sauce, to serve
Shredded Monterey jack-cheddar blend, to serve
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