Prepare cornbread mixes according to package directions. Let cool and cut into 1" cubes. Layer cornbread on bottom of a 9x13 baking dish.
Top with a layer of pinto beans, followed by the corn, tomatoes, bell pepper, cucumber, and onion.
In a medium bowl, mix together the ranch dressing and barbecue sauce.
Pour evenly on top of salad.
Top with a layer of romaine lettuce. Note: You may need to gently press down this layer. Then top with cheddar cheese, bacon and green onion.
Cover tightly with plastic wrap. Refrigerate until ready to serve.
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!