Prepare 2 (6 ounce) packets cornbread mix with ingredients needed to make cornbread according to package directions. Let cool and cut into 1" cubes. Layer cornbread on bottom of a deep 9x13-inch baking dish.
Top cornbread with a layer of 14 ounce can pinto beans, rinsed and drained followed by 14 ounce can corn, drained, 3 Roma tomatoes, diced, 1 red bell pepper, diced, 1 cucumber, chopped and 1/2 red onion, finely diced.
In a medium bowl, mix together 1 1/2 cups ranch dressing and 1/2 cup barbecue sauce.
Pour evenly on top of salad.
Top with a layer of 1 romaine lettuce heart, roughly chopped. Note: You may need to gently press down this layer. Then top with 2 cups shredded cheddar cheese, 1 pound bacon, cooked and crumbled and 2-3 green onions, sliced.
Cover tightly with plastic wrap. Refrigerate until ready to serve.
Video
Notes
What I love about making this in a cake pan is you can get to and serve up all the layers much more easily and it makes for easier serving than a tall and deep trifle dish. However, this recipe can easily be converted to serve in a trifle dish.
Traditionally a cornbread salad is made with a sour cream and mayonnaise dressing. That is perfectly fine but it really doesn't offer much flavor to the dish. This combination of ranch dressing and BBQ sauce brings so much flavor!
Feel free to switch out the ingredients with what you love. Don't like pinto beans? Switch them out for another bean or remove altogether.
Store bought cornbread works just as good for this to save on time!