Corn Bread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) pkg. Jiffy corn muffin mix
2 large tomatoes
1/2 large onion
1/2 c. (heaping) mayo
1 lb. mild sausage
1/3 c. sweet bread and butter pickles
1/2 large cucumber
2 Tbsp. pickle juice

Preparation

Mix and bake corn bread according to directions on package. Cool and crumble the corn bread.
Meanwhile, cook the sausage, crumbling as it cooks.
Drain.
Chop pickles, tomatoes, onion and cucumber.
Stir in sausage and all but 1/2 cup crumbled corn bread. Mix well.
Use reserved corn bread to decorate the top.
Also garnish with green pepper strips.
Makes about 6 servings.