2 packages jalapeno cornbread mix – cooked and crumbled
1 can drained niblet corn
1 cup chopped green onion
1 cup chopped tomatoes
1 cup chopped bell pepper
8 slices chopped crisp bacon
1 cup cheddar cheese – chopped in small pieces or coarsely grated
11/2 cups mayonnaise
11/2 cups sour cream
1 tablespoon chili powder
Optional: sliced avocado to garnish. Can be served with salsa.
Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate – it is better the second day.