Ingredients
1 box Jiffy Cornbread mix
1 can green chilies, chopped
1 dash sage
1 can pinto beans
1 bunch green onions, chopped
3 large tomatoes, chopped
1 green pepper, chopped
2 cans whole kernel corn, drained
10 slices cooked bacon, crumbled
8 ounces cheddar cheese, shredded
1 package dry ranch salad dressing mix
1 cup Miracle Whip
1 cup sour cream
Preparation
Mix corn bread mix, green chilies, dash of sage, and bake according to Jiffy mix directions. Crumble half of the baked cornbread into a 9-13 dish. Mix together dry ranch salad dressing mix, Miracle Whip, and sour cream. Add sour cream mixture to pinto beans, onions, tomatoes, green pepper, corn, bacon, and cheese. Add half of this mixture to the casserole. Repeat last half of cornbread mixture, then vegetable mixture. Refrigerate at least 2 hours or overnight before serving.
