Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine milk, vegetable oil, egg, and honey. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased 8x8 inch baking pan and bake for 20-25 minutes until golden brown. Let cool completely, then crumble into bite-sized pieces.

While the cornbread cools, prepare your vegetables. Halve the cherry tomatoes, dice the bell pepper and red onion, and measure out the corn and black beans. If using frozen corn, thaw it completely and pat dry.

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, black pepper, and fresh parsley until smooth and well combined.

In a large glass bowl or trifle dish, start with a layer of crumbled cornbread. Top with a layer of black beans, followed by corn, bell peppers, and red onion. Drizzle with about one-third of the dressing. Repeat the layers, ending with a final layer of cornbread on top. Sprinkle with shredded cheese and any optional beef bacon crumbles.

Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. Serve chilled as a side dish with your favorite main courses.