CHILI CORNBREAD SALAD

CHILI CORNBREAD SALAD 1 package (8-1/2 ounces) cornbread/muffin mix 1 can (4 ounces) chopped green chiles, undrained 1/8 teaspoon ground cumin 1/8 teaspoon dried oregano Pinch rubbed sage 1 cup mayonnaise 1 cup sour cream 1 envelope ranch salad dressing mix 2 cans (15 ounces each) pinto beans, rinsed and drained 2 cans (15-1/4 ounces 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 shredded cheddar cheese Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. 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.