1 pkg. Jiffy corn bread mix
1 4 oz. can green chilies, chopped
1/8 tsp. ground cumin
pinch of sage
1 cup mayonnaise
1 cup sour cream
1 pkg. ranch mix
1 large can refried beans
1 can whole kernel corn, drained
3 tomatoes, chopped
1 cup green onions
10 strips bacon, fried and crumbled
2 cups cheddar cheese

Preheat oven to 400°F.

Prepare cornbread according to package. Stir in chilies, cumin, and sage.

Bake until toothpick inserted comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and ranch mix. Set aside. Crumble half of the cornbread into 9 x 13 dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green onions, bacon, and cheese. Repeat layers. Dish will be very full. Cover and refrigerate 2 hours.

Serves 12.