1 pkg.corn bread mix 1 can green chilies 1/8 tsp ground cumin 1/8 tsp dried oregano Pinch of rubbed sage 1 cup mayonnaise 1 8 oz. container sour cream 1 envelope ranch salad dressing mix 2 cans pinto beans - drained 2 cans whole kernel corn - drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onion 10 strips of bacon cooked and crumbled 2 cups grated cheese Prepare cornbread according to directions.  Stir in chilies, cumin, oregano and sage.  Spread in a 8 X 8 inch pan.  Bake at 400 for 20-25 min.  or until done.  Cool.   In a small bowl, combine mayo, sour cream, dressing mix; set aside.   Crumble half of the corn bread into a 13 X 9 pan. Layer half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.   Repeat layers. Cover and refrigerate for 2 hours before serving.

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