Cut cornbread into cubes, your preference on size. Place cubes on a rimmed baking sheet.
Sprinkle with salt and pepper to taste and drizzle with olive oil. Toss lightly to coat.
Toast in oven until edges are a deep brown, about 10-15 minutes; flipping once during baking. Remove from oven.
Combine all dressing ingredients in a bowl and mix well. Chill until ready to serve. *note: dressing will thicken the longer it is refrigerated. Thin with a couple teaspoons of water to drizzle if needed/wanted.
In a medium bowl, toss the lettuce with 1/2 the dressing. Layer onto platter.
Top with croutons, eggs, cheese, avocado, bacon and peas.
