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Step 1
Preheat oven to 350°F.
Step 2
Whisk all the cornbread ingredients together. Add an additional splash or two of buttermilk to adjust the consistency. We want the batter thick but not dry.
Step 3
Transfer the better to a small baking dish or in muffin tins sprayed with cooking spray.
Step 4
Cook 15-20 minutes until lightly browned and cooked through. Set aside to cool.
Step 5
Combine mayonnaise, sour cream, and ranch dressing mix. Set aside.
Step 6
Crumble half of the cornbread into a 13-9 dish or large serving bowl. Layer half of the beans, ranch mixture, corn, tomatoes, green pepper, bacon, cheese, and green onion. Repeat layers.
Step 7
Cover and refrigerate at least 2 hours.