1 8 in sq pan of cornbread
1 pkg ranch dressing mix
8 oz sour cream
1 c mayonnaise
3 large tomatoes, chopped
1/2 c each green or red peppers and green onions
2 cans pinto beans
8 oz shredded cheddar cheese
2 cans whole kernel corn

Stir together dressing mix, sour cream, and mayonnaise. Combine tomatoes, onions and peppers. In a large salad bowl, crumble half the cornbread, top with half tomato mixture, 1/2 cheese, 1/2 corn and beans and half of the dressing mixture. Repeat layers. Chill 3 hours.