Preheat oven to 425 degrees. Mix the dry ingredients together and mix in the wet ingredients. Pour into a greased bread pan. Bake for 12 minutes. Cool and cut into 16 squares.
Heat a skillet over medium heat. Cook the pork belly until crisp. Drain on paper towels. Toss the cornbread cubes in the pan with the rendered fat. Cook the croutons until browned. Remove from the pan. Add 1 tsp of oil and cook the corn until tender. Remove from the pan and cool.
Divide the greens between two plates. Top with pork, corn, red onion, tomatoes, and croutons. Drizzle with dressing and serve.
Buttermilk Chive Dressing
Combine all the ingredients and chill until ready to serve.