Cornbread Salad - cooking recipe

Ingredients

1 box Jiffy cornbread mix
1 medium bell pepper, chopped
4 to 6 tomatoes, cubed
1 medium onion
6 to 8 strips bacon, cooked
1/2 c. sweet pickles, chopped
1 c. mayonnaise + 1/2 c. pickle juice, mixed

Preparation

Bake cornbread mix.
In an oblong dish, layer bite size pieces of bread, tomatoes, pepper, onions, bacon and pickles.
Pour 1/2 of mayonnaise and pickle mixture over 1st layer and remaining over top.
Store in refrigerator overnight or at least 2 to 3 hours.