1 lg. skillet of cornbread, baked in oven
1 med. onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 (16 oz.) can whole kernel corn, drained
1 1/2 c. mayonnaise
1 c. shredded Cheddar cheese
8 slices crisp bacon, crumbled
1/2 c. sour cream
1 tsp. chili powder
Pepper to taste

Prepare corn bread, when done cool and crumble in a large bowl. Add all ingredients, mix well and chill overnight.

This is good served with pinto beans.