Chili Cornbread Salad - cooking recipe

Ingredients

1 pkg. (81/2 oz.) corn bread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp. dried oregano
pinch sage
1 c. mayo
1c. (8 oz.) sour cream
1 env. ranch salad dressing mix
2 cans (15 oz.) pinto beans, rinsed and drained
2 cans (15 oz.) whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and cooked and crumbled
2 c. (8 oz.) shredded cheddar cheese

Preparation

Prepare cornbread batter according to pkg. directions and stir in chilies, cumin, oregano & sage.\tSpread in greased 8-inch baking pan.
Bake at 400 degrees for 20-25 min.
Cool.
In small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half the cornbread into a 13x9x2 dish.
Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
Repeat layers cover and refrigerate for at least 2 hours. Yield:
12 servings.