Layered Cornbread with Big Flavors - chefmelt

Ingredients

• Cubed cornbread, about 1-inch pieces
• 865 g (30.5 oz) of drained corn kernels
• 850 g (30 oz) black beans, rinsed and drained
• 794 g (28 oz) diced tomatoes with liquid drained
• 1 diced red bell pepper (roughly 1 cup)
• Half a diced medium red onion (about 1 cup)
• Two diced jalapeños with seeds removed
• 6 g (1 teaspoon) kosher salt
• 2 g (1/2 teaspoon) black pepper, ground
• 348 g (1 1/2 cups) mayonnaise
• 232 g (1 cup) creamy ranch dressing
• 9 thick bacon pieces, cooked and crumbled up
• 113 g (1 cup) sharp cheddar, shredded
• 113 g (1 cup) shredded Monterey Jack
• 4 green onions, sliced thinly
• Parsley chopped up for decorating