Chile Cornbread Salad

• 1 (8 1/2 ounce) package cornbread mix
• 1 (4 ounce) canchopped green chilies, undrained
• 18 teaspoon ground cumin
• 18 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise (Hellman's or Best Foods)
• 1 (8 ounce) carton sour cream
• 1 (1 5/8 ounce) envelope dry ranch dressing mix
• 2 (15 1/2 ounce) cans pinto beans, drain & rinse
• 2 (15 1/2 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 10 slices bacon, strips cooked and crumbled
• 2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees.
2. Prepare cornbread as package directions.
3. Stir in chiles, cumin, oregano and sage.
4. Spread in greased 8 inch square pan.
5. Bake 20-25 minutes until toothpick is clean.
6. Cool completely.
7. In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
8. Crumble half of the cornbread into a 9x13 dish.
9. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Cover and refrigerate for 2 hours before serving.

cornbread mix, green chilies, ground cumin, oregano, sage, mayonnaise, sour cream, pinto beans, whole kernel corn, tomatoes, green bell pepper, green onion, bacon, cheddar cheese

Taken from www.food.com/recipe/chile-cornbread-salad-249805 (may not work)