BLESS THIS MESS
When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.
This salad is super customizable -- add what you have or like, and leave out what you don't like or have. I love chopped jalapeno in it, and sometimes I'll grill a few ears of corn instead of using frozen.