Old Fashioned Cornbread Salad

In a small bowl, combine the mayonnaise and sour cream and ranch dressing mix; stir until smooth and set aside.
1 cup mayonnaise, 1 cup sour cream, 1 ounce package dry ranch salad dressing mix
In a large mixing bowl, combine the chopped tomatoes, pinto beans, corn, diced red pepper, and chopped green onions; reserve 1/2 cup to use as garnish.
4 medium Roma tomatoes, chopped, 15 ounce can pinto beans, drained and rinsed, 3 cups frozen sweet corn kernels, thawed, 1 medium sweet red pepper, membranes and seeds removed, diced, 1 bundle scallions, green and white parts both, chopped
Using a 3-4 quart glass serving bowl or trifle dish, layer half of the crumbled cornbread over the bottom; top with half of the vegetable mixture, half of the crumbled bacon, and and half of the cheese.
12 slices bacon, cooked until crisp, crumbled, 2-3 cups shredded cheddar cheese, 2-3 cups crumbled cornbread (from 1 Jiffy corn bead mix, baked according to package directions and cooled)
Spread half of the prepared sour cream mixture over the top of the cheese.
Repeat the layers once more, ending with the sour cream mixture on top. Sprinkle the reserved 1/2 cup of vegetables over the top; garnish with a bit of shredded cheese.
Cover and chill the cornbread salad overnight or for 8-10 hours.