Mississippi Cornbread Salad

Mississippi Cornbread Salad
1 package (8 1/2 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15 1/4 ounce size) whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.