For the Cornbread Base:

4 cups crumbled cornbread (homemade or store-bought, preferably a day old)

For the Salad Layers:

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or thawed from frozen)

1 red bell pepper, diced

½ red onion, finely diced

1½ cups shredded cheddar cheese

¼ cup chopped green onions or chives

½ cup chopped fresh cilantro (optional)

For the Dressing:

¾ cup sour cream

¾ cup mayonnaise

1 tbsp lime juice

1 tsp garlic powder

Salt and pepper to taste

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Make the Dressing: In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Taste and adjust the seasoning.
Layer the Salad: In a large trifle dish or clear glass bowl, layer half of the crumbled cornbread, then half of the black beans, corn, cherry tomatoes, bell pepper, red onion, shredded cheddar cheese, and dressing. Repeat with the remaining ingredients.
Garnish: Top the salad with chopped green onions and cilantro for extra freshness and color.
Refrigerate: Cover and refrigerate the salad for at least 1 hour to let the flavors meld together.
Serve: Serve the salad cold and enjoy the delicious layers of flavor!

Add Avocado: For extra creaminess, add diced avocado just before serving.

Vegetarian Version: Skip any meat ingredients to keep the salad vegetarian.

Extra Flavor: Squeeze some fresh lime juice just before serving for a citrusy punch.