Prepare Sour Cream Cornbread as directed. Cool completely; crumble.
Combine sour cream and salsa in bowl until well mixed; set aside.
Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.
Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.
Spoon onto individual salad plates or toss salad in dish.
*Substitute 3 cups fresh or frozen corn kernels, cooked.
Variation: Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.