For best results, use homemade cornbread! I recommend making a batch of cornbread the day before, and giving the leftover cornbread plenty of time to cool to room temperature before breaking it up.
If you want to mix up the layers, combine tomatoes and peppers into one.
Using frozen corn kernels, you don't need to thaw beforehand. They will thaw while the salad is chilling.
Switch up the peppers and try red pepper or green pepper instead of the yellow or orange.
For creamy ranch dressing, use plenty of mayonnaise and sour cream for your dressing.
If you like spice, I recommend adding chili powder into your dressing, and including things like green chilis or jalapeno peppers to the tomato mixture.
Season this recipe with a teaspoon salt or pepper as necessary.
For those who really like muffin tops, try creating cornbread in a muffin cup, rather than in a pan.