Ingredients:
1 pkg. jiffy cornbread muffin mix
1 can diced green Chile, undrained
1/8 tsp cumin
1/8 tsp oregano
pinch of sage
1 cup sour cream
1 cup mayonnaise
1 package of ranch salad dressing mix
2 cans pinto beans, drained and rinsed
2 15oz cans whole kernel corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 small onion, chopped
10 strips (or more) bacon, cooked and crumbled
2 cups cheddar cheese, shredded
Directions:
Mix cornbread muffin mix according to package instructions. add green chiles, cumin, oregano, and sage to mix and bake in 9×13 inch cake pan.
Bake at 350 for 15-20 minutes, cool, cut into squares.
combine mayo, sour cream, and ranch dressing mix
Layer in pan- cornbread, then beans, then ranch dressing mixture, corn, tomatoes, peppers, onions, bacon, then cheese, then repeat, in 9X13 inch pan. Repeat until pan is full.
Additional note- occasionally double bacon, double spices in cornbread, and add a can of jalapeños to the cornbread.