Layered Cornbread Salad

10 slices bacon (make extra at breakfast and set aside)
  crumbled, or chopped with the handy chopper
Cornbread
  1 1/2 cup corn meal
  1/2 cup flour
  2 TB sugar
  4 tsp baking powder
  1/2 tsp salt
   1 cup milk
   1/4 cup veg. oil
   1 egg
   Bake at 425 for aprox. 18 minutes
1 pkg. of Ranch Dip
1 cup sour cream
1 cup mayo
  mix and chill in fridge

2 cans of pinto or Ranch Style beans (drained)
  Add next 3 ingredients together
2 or 3 large tomatoes, chopped
1 bell pepper, chopped
4 or 5 green onions
  (bulb onion is fine, green shoots aren't ripe when tomatoes and peppers are)
2 cups (8 oz) grated cheese
16 oz or so of frozen corn kernels, thawed

Crumble half of cornbread in large (very large) casserole dish. Top with half of the beans. Next layer half of chopped veggie mix, bacon, corn, and finally cheese . Repeat layers once more.