In a salad bowl start making layer of cornbread and veggies, at first spread half of the cornbread crumbs at the base, put half of the chopped veggies on it including celery, pepper, tomatoes, onion, corn and beans.
Spread half of the grated boiled egg onto the veggies and repeat the same pattern of layers of crumbs, veggies and egg.
In the end whisk together sour cream and mayonnaise and pour it to the salad evenly, top with salsa and sprinkle some salt and pepper. Refrigerate the salad for 1-2 hrs. and then serve.