6 oz. pkg. Mexican cornbread mix (I used Marie Calendar's honey cornbread mix)
1 oz. env. Buttermilk Ranch salad dressing mix (I used Coyote Ranch premade dressing)
1 sm. head romaine lettuce, shredded
2 lg. tomatoes, chopped
15 oz. can black beans, rinsed and drained
15 oz. can whole kernel corn w/ red & green peppers, drained (I just used a plain can of corn)
8 oz. pkg. shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped (I left these off)
1 avacado, chopped
Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large glass bowl (so you can see how colorful it is) with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
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