Corn Bread Salad

2 small packages jalapeño corn bread mix (these are normally sold in bags)
1 green onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 (16 oz.) can whole kernel corn, drained
1 cup shredded cheddar cheese
8 slices bacon, fried and crumbled
1½ cups mayonnaise
½ cup sour cream
½ teaspoon chili powder
Pepper to taste
Avocado slices

Prepare the cornbread using the directions on the package. Allow to cool and then crumble into a mixing bowl. Add the onion, green pepper, tomatoes and corn. Add the remaining ingredients except avocado slices and mix well. Cover and chill for 6 to 8 hours. Top with avocado slices and serve.

Yield: 8 to 10 servings