Cornbread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) pkg. cornbread mix
1 egg
1/3 c. milk
4 medium tomatoes, peeled and chopped
1 green pepper, chopped
1/2 c. chopped sweet pickles
9 slices bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice

Preparation

Combine cornbread mix, egg and milk; stir well.
Spoon into a greased 8-inch pan.
Bake at 400\u00b0 for 15 to 20 minutes.
Cool and crumble; set aside.
Combine tomatoes, green pepper, onion, pickles and bacon.
Toss gently.
Combine mayonnaise and pickle juice; stir well and set aside.
Layer half each of cornbread, tomato mixture and mayonnaise mixture in a large glass bowl.
Repeat layers. Cover and chill for 2 hours.
Yield:
8 servings.