Whisk together flour, corn meal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together milk, oil, and eggs. Add to flour mixture and stir just until dry ingredients are moistened.
Pour batter into a greased 9-inch pan. Bake for 20 minutes or until golden. Cool completely.
Combine all salad ingredients in a large bowl. Crumble cornbread into bowl.
In a small bowl, stir together mayonnaise, sour cream, and Ranch mix. Add to bowl with cornbread mixture and toss to mix. Refrigerate at least 2 hours before serving.