Corn Bread Salad

• 1 8 1/2 oz. pkg. corn bread mix
• 1 can chopped green chillies undrained
• 1/8 tsp. cumin
• 1/8 tsp. oregano
• pinch of sage
• 1 c. mayonnaise
• 1 c. sour cream
• 1 envelope Ranch Style Salad Dressing
• 2 cans pinto beans drained
• 2 cans whole kernel corn drained
• 3 tomatoes chopped
• 1 c. green onion chopped
• 1 c. green peppers chopped
• 10 bacon strips cooked and crumbled
• 2 c. shredded cheddar cheese

1. Prepare corn bread according to package directions.
2. Stir in Chilies, cumin, oregano and sage.
3. Bake in 8 inch square pan at 400u0b0 for 20 minutes.
4. Cool.
5. In bowl combine mayonnaise, sour cream, and dressing mix.
6. Crumble 1/2 corn bread in a 13 by 9 inch pan.
7. layer with 1/2 beans, 1/2 mayonnaise mixture, 1/2 corn and tomatoes, green pepper, onion, bacon and cheese.
8. Repeat layer. Cover and refrigerate for 2 hours.

corn bread, cumin, oregano, sage, mayonnaise, sour cream, salad dressing, pinto beans, whole kernel, tomatoes, green onion, green peppers, bacon, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51572 (may not work)