Modified from Taste of Home
1 pkg (8.5 oz) corn bread/muffin mix
1 cup (8 oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, chopped (I used two large local ones and then 2 Romas)
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup onions, diced
1 lb hamburger, cooked and cooled (this used 2 cans of pinto beans, which I hate...I used a pound of moose meat, seasoned with Montreal Steak seasoning instead)
2 cups (8 oz) shredded cheddar (I actually used mostly Colby jack)
10 bacon strips, cooked and crumbled
1 bag (12 oz) frozen corn, thawed (they had 3.5 cups here, I just used my full bag)
Prepare and bake corn bread according to package and then crumble when cool (so I made this the day before...this would also be a good use up for leftover cornbread). Mix sour cream, mayo and dressing mix until blended. In a separate bowl, combine tomatoes, peppers and onions.
Layer in a glass bowl (like a trifle bowl) half of each in this order: corn bread, meat, tomato mixture, cheese, bacon, corn and dressing. Repeat layers with other half. Top with parsley if desired (they used green onions, I pulled parsley from my beds out back).
Refrigerate 3 hours (so I actually make all the layers the night before, then assembled the day of and then just refrigerated until it was time to eat).
Makes 16 servings (it makes a LOT).