Preheat your oven according to the cornbread mix package instructions, typically around 400°F (200°C). In a mixing bowl, combine cornbread mix with the required ingredients, pour into a greased baking dish, and bake until golden brown, about 20–25 minutes.

After baking, allow the cornbread to cool completely before crumbling it into thirds for the salad.

Whisk together 1 and 1/3 cups of milk or buttermilk and 1 cup of mayonnaise until smooth. Refrigerate to chill for at least 30 minutes.

Combine diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro in a bowl. Squeeze in lime juice, season with garlic salt and pepper, stir gently, cover, and refrigerate for about 15 minutes.

Layer shredded lettuce at the bottom of a large glass dish, followed by crumbled cornbread, bacon, frozen corn, black beans, pico de gallo, and drizzle with spicy ranch dressing. Repeat layers until all ingredients are used.

Garnish with additional pico de gallo, crumbled bacon, Mexican cheese, and dollops of sour cream. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, spoon portions onto plates and enjoy.