Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased 8-inch square baking pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool completely.

While the cornbread cools, prepare your vegetables. Wash and chop the cherry tomatoes, cucumber, red onion, and bell peppers. If using frozen corn, thaw it completely.

In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, apple cider vinegar, garlic powder, and black pepper until smooth and well combined. The dressing should be creamy and flavorful - adjust seasoning to your preference.

Crumble the cooled cornbread into bite-sized pieces. In a large serving bowl, begin layering: start with half of the crumbled cornbread, followed by half of the vegetables, and then half of the dressing. Repeat the layers, ending with dressing on top. Sprinkle with shredded cheese and fresh parsley.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. This resting time is crucial as it allows the cornbread to absorb the dressing while maintaining its texture. Serve chilled as a delightful side dish.