Chili Cornbread Salad - cooking recipe

Ingredients

1 (8 1/2 ounce) cornbread mix
1 (4 ounce) can green chilies, chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1 cup mayonnaise
1 cup sour cream
1 (1/2 ounce) ranch dressing mix
2 (15 1/4 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
10 slices bacon, strips cooked and crumbled
2 cups shredded cheddar cheese

Preparation

Prepare corn bread batter according to package directions.
Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
Cover and refrigerate for 2 hours.