Bake the Cornbread
Preheat oven to 425°F (220°C) with a 10-inch cast-iron skillet inside. Remove skillet, add butter, and return to oven until melted.
Whisk cornmeal mix, buttermilk, and eggs. Stir melted butter into batter, then pour back into hot skillet. Bake 25–28 minutes until set. Cool completely and crumble.

Cook the Bacon
In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and set aside.

Make the Creamy Dressing
Whisk ranch dressing, mayonnaise, ½ cup buttermilk, ½ cup herbs, and 2 tbsp vinegar until smooth.

Season the Black-Eyed Peas
Toss peas with olive oil, salt, 1¾ cups tomatoes, ¼ cup herbs, and remaining 2 tbsp vinegar.

Prepare the Garnish Mix
Combine remaining tomatoes, ½ cup corn, and remaining herbs. Set aside.

Layer the Salad
In a large trifle dish, spread ⅔ cup dressing. Add layers of crumbled cornbread, pea mixture, corn, and more dressing, pressing gently.

Build Remaining Layers
Continue layering with remaining peas, cornbread, dressing, bell pepper, red onion, and corn.

Finish & Chill
Top with remaining cornbread, dressing, bacon, and reserved garnish. Cover and refrigerate at least 1 hour before serving.