Corn Bread Salad

• 1 pkg. corn bread muffin mix
• 1 (4 oz.) can chopped green chiles
• 1/8 tsp. cumin
• 1/8 tsp. oregano
• pinch of sage
• 1 c. mayonnaise
• 1 c. sour cream
• 1 pkg. dry ranch dressing
• 2 (16 oz.) cans pinto beans, drained
• 2 cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. green pepper, chopped
• 1 c. green onions, chopped
• 10 slices bacon, cooked and crumbled
• 2 c. shredded cheese

1. Prepare corn bread batter according to package directions. Stir green chiles, cumin, oregano and sage into batter.
2. Pour into an 8 inch greased, baking pan and bake at 400 degrees for 20 to 25 minutes.
3. Allow to cool and set aside.

corn bread, green chiles, cumin, oregano, sage, mayonnaise, sour cream, dressing, pinto beans, whole kernel corn, tomatoes, green pepper, green onions, bacon, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97355 (may not work)