1 pan of cooked jalapeno cornbread; cooled and crumbled
1 small tomato; diced
1 medium-large green bell pepper; diced
1 bunch green onions; diced (or 1/4 of a yellow onion; diced)
1 small can shoe peg corn; drained (or 2/3 can of whole sweet kernel corn; drained)
3/4 c. mayonnaise
3/4 c. sour cream
1 c. shredded cheese (cheddar, Monterrey jack, Colby or the like)
1/2 tsp. chili powder (more or less to your taste)
salt & pepper to taste
In a large mixing bowl, combine all ingredients. Stir to mix well. Cover and place in refrigerator for at least 30 minutes to chill or longer. Serve cool.
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