Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased 8-inch square baking pan and bake for 20-25 minutes until golden brown. Let cool completely, then crumble into bite-sized pieces.

In a medium bowl, whisk together mayonnaise, sour cream, and ranch dressing mix until smooth and well combined.

In a large glass trifle bowl or clear serving dish, start with a layer of crumbled cornbread. Top with a layer of pinto beans, followed by corn, tomatoes, red onion, and bell pepper. Spread a generous layer of the ranch dressing mixture over the vegetables. Repeat the layers until all ingredients are used, ending with a final layer of dressing.

Sprinkle the shredded cheddar cheese over the top layer and garnish with fresh parsley. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together.

When ready to serve, give the salad a gentle stir to combine the layers, or serve it as-is to showcase the beautiful layers.