Tennessee Cornbread Salad - cooking recipe

Ingredients

1 pkg. (6 oz.) Martha White Cotton Pickin Cornbread mix
3 c. chopped tomatoes, about 6 large
1 c. chopped green pepper
1 cup chopped onion
1/2 c. chopped sweet pickles, juice reserved
12 strips bacon, cooked crisp and crumbled

Preparation

Prepare cornbread according to package directions.
Crumble half of cornbread into bottom of large serving bowl.
In another bowl, combine tomatoes, green pepper, onion, pickles and bacon; blending well.
Spoon half of vegetable mixture over cornbread. Stir together mayonnaise and pickle juice in small bowl.
Spread half of dressing over vegetables.
Repeat layering process with remaining cornbread, vegetables and dressing.
Garnish as desired. Cover tightly and chill 2 to 3 hours before serving.
Makes 8 servings.