Cole's Cornbread Salad

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.

Step 2
Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.

Step 3
Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.

Step 4
In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.

Step 5
Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.

Step 6
Crumble 1/2 of the cornbread into the bottom of a 9×13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.