Cornbread Salad

Ingredients:

I box Jiffy Cornbread Mix prepared as directed and cooled to room temp and cubed
1 can Light Red Kidney Beans (rinsed and drained)
1 can yellow sweet corn (rinsed and drained)
1 Red onion chopped
1 bell pepper chopped
3 tomatoes cubed
2 cups shredded cheddar cheese
1 8 ounce bottle of ranch dressing

Instructions:

In a large bowl or trifle bowl begin with a layer of the cornbread, then a layer of 1/2 each of the chopped pepper, onion, tomato, beans and the corn, sprinkle on 1/2 of the shredded cheese. pour over 1/2 of the ranch dressing, repeat layers ending with the shredded cheese. Optional you can top with a dollop of sour cream and real bacon bits.
Refrigerate at least 2 hours or overnight. The longer it sits the better it gets.