Corn Bread Salad - cooking recipe

Ingredients

1 pkg. Jiffy corn bread mix
1 lb. bacon, cooked, drained and crumbled
1 chopped green pepper
1 medium chopped onion
4 tomatoes, chopped (do not peel)
1 1/2 c. mayonnaise
2 Tbsp. sweet mixed pickles
2 Tbsp. sugar

Preparation

Prepare corn bread according to package directions.
Mix the last 3 ingredients.
Put 1/2 of the corn bread crumbs in a bowl; add chopped pepper as first layer.
Put two of the chopped tomatoes next, then add layer of onions.
Spread the other two tomatoes.
Add the bacon.
Next, put the mayonnaise on top of the bacon.
Spread remaining 1/2 of the corn bread crumbs on top and refrigerate.
It will keep in refrigerator for 1 week.