Step 1

Bake the cornbread according to the package instructions. Then, set it aside to cool.

Step 2

While the cornbread cools, mix the dry ranch dressing, mayonnaise, and sour cream until well blended. Set aside.

Step 3

In a separate bowl, mix half a cup of green onions with the chopped tomatoes, and peppers. Set aside.

Step 4

When the cornbread is cold, crumble it well, then layer half in a large glass serving dish.

Step 5

Next, layer half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Step 6

Cover the top with the second half of the cornbread crumbles.

Step 7

Then add the second half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Step 8

Sprinkle the remaining green onions on top.

Step 9

Set the salad in the fridge to chill (30-60 minutes) then serve.