Step 1

Whisk buttermilk, sour cream, pepper, dill, garlic powder, onion powder and salt together in a medium bowl until combined.

Step 2

Arrange cornbread cubes in the bottom of a medium trifle dish or medium glass bowl. Layer with black-eyed peas, corn, lettuce, tomatoes, Cheddar and bacon. Top with the buttermilk dressing. Cover and refrigerate until the cornbread has soaked up some of the dressing and the lettuce is still crispy, 2 to 3 hours.