This looks really pretty served in a trifle dish.

1 pkg (8 1/2 oz.) corn bread muffin mix
6 green onions, chopped
1 med. green pepper, chopped
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar cheese, plus more for garnish
1 cup mayo
1 cup sour cream
2 med. tomatoes, seeded and chopped

1 pkg (8 1/2 oz.) corn bread muffin mix 6 green onions, chopped 1 med. green pepper, chopped 1 can (15 oz) whole kernel corn, drained 1 can (15 oz) black beans, rinsed and drained 1 cup shredded cheddar cheese, plus more for garnish 1 cup mayo 1 cup sour cream 2 med. tomatoes, seeded and chopped

Prepare corn bread according to package directions. Cool on a wire rack.

Crumble corn bread. Place half into a 2 qt. glass serving bowl.

Layer with half of the onions, peppers, corn, beans and cheese.

In a small bowl, combine mayo and sour cream; spread half over the veggies.

Repeat layers ending with mayo mixture.

Sprinkle top with tomatoes and cheese.

Cover and refrigerate until served.