Cornbread Salad Recipe

1 pkg (8 ½ oz) corn bread mix
1 can (4 oz) chopped green chilies, undrained
1/8 tsp cumin
1/8 tsp dried sage
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 cans (15 oz each) pinto beans, rinsed and drained
2 cans (15 ¼ oz each) whole kernel corn
3 medium tomatoes chopped
1 cup green pepper chopped
green onions chopped (it calls for 1 cup. I usually only use 5 or 6 of those little onions…a little goes a long way in this)
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
Prepare corn bread batter according to directions on package. Stir in the chilies, cumin, oregano, and sage. Spread in a greased 8x8 pan. Bake at 400 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. In a small bowl, combine mayo, sour cream, and dressing mix. Set aside. Crumble half of the corn bread into a 13x9x2 dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for at least 2 hours.