1. Bake the Cornbread

Prepare the cornbread according to the package directions (or your favorite homemade recipe). Once baked, let it cool completely, then crumble into bite-sized pieces.

Tip: Slightly stale or day-old cornbread works best as it holds up better to the dressing without becoming mushy.

2. Make the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, and ranch dressing mix until smooth. Chill until ready to assemble the salad.

3. Prepare the Other Ingredients

Chop all the vegetables into bite-sized pieces and cook your bacon until crisp, then crumble.

4. Assemble the Layers

In a large glass bowl or trifle dish, layer the ingredients as follows:

1. Half of the crumbled cornbread
2. Half of the beans and corn
3. Half of the peppers, tomatoes, and onions
4. Half of the cheese and bacon
5. Spread half of the dressing mixture
6. Repeat all layers again in the same order

Finish with a sprinkle of green onions or additional shredded cheese for garnish.

5. Chill Before Serving

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the salad to firm up beautifully.