Cornbread Salad

1 package cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces sour cream)
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions . Stir in the chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes till done. Cool. In a small bowl, combine mayo, sour cream and dressing; set aside. Crumble half of the corn bread into a 13x9 inch dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. (Dish will be very full) Cover and refrigerate for 2 hours.

By Lisha Hogan. Someone made this at a party we went to. Jeff LOVED it and so I had to get the recipe. It is yummy and makes for a good hot day dish.