Preheat your oven to 350°F (175°C). In a mixing bowl, prepare the cornbread batter according to the package instructions. Pour the mixture into a greased baking dish and bake for approximately 20–25 minutes, or until the top is golden brown and a toothpick comes out clean. Once baked, allow the cornbread to cool completely before crumbling it into bite-sized pieces.

In a medium bowl, whisk together 1 cup of mayonnaise, 1 cup of sour cream, and the entire packet of ranch dry salad dressing mix until smooth and creamy.

Select a large glass trifle bowl or serving dish to showcase the beautiful layers of your Layered Bacon Cornbread Salad. Start by adding half of the crumbled cornbread as the first layer.

Continue building your salad by adding a layer of pinto beans on top of the cheese, followed by the whole kernel corn.

Now, add the chopped tomatoes, followed by the chopped green and red peppers, creating a colorful layer.

Cover your Layered Bacon Cornbread Salad with plastic wrap or a lid and refrigerate for at least 2 hours or preferably overnight.

When you’re ready to serve, gently scoop out portions to reveal the beautiful layers.