Southwestern Cornbread Salad

1 (6oz) pkg Mexican cornbread mix
1 (1oz) envelope buttermilk Ranch dressing mix
1 head Romaine lettuce, coarsely shredded
2 large tomatoes, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn
12 oz shredded cheddar/monterey jack cheese
6 slices bacon, cooked and crumbled
5 green onions, chopped

Prepare cornbread according to pkg directions. Cool and cut into 1-inch dice. Set aside. Prepare dressing according to pkg directions. In a large clear glass bowl, layer half each of cornbread, lettuce, and the next 6 ingredients. Spoon half of dressing over top. Repeat layers with remaining ingredients. Top with dressing and a final sprinkle of shredded cheese. Cover and chill at least 2 hours.