Bake cornbread according to directions. Allow to cool and then cut into 1/2-inch cubes. You can also buy this premade from the store or make it from scratch if preferred.
Mix together ranch dressing mix, sour cream and mayonnaise. Then add in salsa and stir. Place in a covered jar or container until ready to assemble.
In a large bowl, layer using half of all ingredients: cornbread, tomato, beans, corn, bacon, green onions, lettuce and cheese. Drizzle over some of the dressing. Repeat the layering process until you have used up all of the ingredients.
Chill cornbread salad in the fridge for at least 30 minutes before serving.