1 c. self-rising cornmeal
1 egg
3/4 c. milk
1 c. (4 oz.) chopped green chilies (undrained)
1/8 tsp. ground cumin
1/8 tsp. oregano
pinch of sage
1/2 c. sour cream
1 envelope Ranch dressing mix
1 can pinto beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
2 small tomatoes, chopped
3/4 c. green pepper, chopped
3/4 c. onion, chopped
10 bacon strips, cooked and crumbled
1 c. Cheddar cheese, shredded

Mix cornmeal, egg and milk together. Stir in chilies, cumin, oregano and sage.

Bake at 400°F until done. Cool. In a small bowl, mix mayonnaise, sour cream and dressing mix. Crumble cornbread in 9-inch square pan. Layer with beans, corn, tomatoes, green pepper and onion. Spread mayonnaise mixture on next. Add crumbled bacon next and sprinkle with cheese last. Cover and refrigerate.