Corn Bread Salad - cooking recipe

Ingredients

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

Preparation

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