8.5 oz. package Jiffy Corn Muffin Mix
1 egg
1/3 c. milk
4 oz. can chopped green chiles, undrained
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. sage
1 c. mayonnaise
1 c. thick salsa
1 c. sour cream
1 oz. package ranch dressing mix
15 oz. can pinto beans, drained and rinsed
15 oz. can black beans, drained and rinsed
16 oz. frozen corn
1 med. red pepper, chopped
1 c. green onions, chopped
10 slices bacon, cooked and crumbled
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

Preheat oven to 400.

Corn Bread Layer:
Combine muffin mix, egg, milk, green chiles, cumin, oregano, and sage. Bake in greased 8×8 pan for 20-25 minutes. Cool completely.

Salad dressing layer:
Combine mayonnaise, salsa, sour cream, and dressing mix. Refrigerate until ready to use.

Salad ingredients layer:
Combine beans, corn, red pepper, green onions, bacon, and cheeses.

Cut or break corn bread into cubes and place half in bottom of large clear glass salad bowl. Layer half of salad ingredients, then half of salad dressing. Repeat for remaining ingredients. Cover and refrigerate.