1 can (4 oz) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz each) pinto beans, rinsed and drained
2 cans (15-1/4 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese
Prepare cornbread batter according to package directions. Stir in the chilies, cumin, oregano, and sage. Spread in a greased 8 inch square baking pan. Bake at 400 degrees 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 cornbread into a 13 X 9 inch pan. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers. Dish will be very full. Cover and refrigerate for 2 hours.
My tip for this recipe is to make it for a crowd or a potluck. It makes a lot. It also holds up well and stays tasting good for several days. It is a recipe that is not hard, but a little bit time consuming with all of the chopping, making the cornbread, and frying the bacon. The end result is so well worth it though. Enjoy!