Layered Cornbread Salad

1 (8.5-oz.) cornbread muffin mix
1 envelope ranch dressing mix
1 (8-oz.) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1 large green pepper, chopped
½ cup onion, chopped
2 (16-oz.) cans pinto beans, rinsed and drained
2 (15.25-oz.) cans whole kernel corn, drained
2 cups shredded cheddar cheese
10 bacon slices, cooked and crumbled

Prepare cornbread muffin mix according to package directions, or you can make your own cornbread recipe for an 8 inch pan.  Cool.  In a bowl, stir together sour cream, mayonnaise, and salad dressing mix.  Set aside.  In another bowl, combine tomatoes, peppers, and onions.  Crumble half the cornbread into bowl.  Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture.  Repeat layers.  Cover and chill.

(This is pretty in a clear glass bowl.)