Cornbread Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. cornbread mix
3 c. chopped tomatoes
1 c. chopped bell pepper
1 c. chopped onions
1/2 c. chopped sweet pickles (remove juice)
12 strips bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. reserved pickle juice

Preparation

Prepare cornbread mix according to directions.
When cool, crumble half of baked cornbread into a large bowl.
In another bowl, combine next 5 ingredients.
Spread 1/2 of this mixture over cornbread.
Stir together mayo and pickle juice.
Spread 1/2 of this over vegetable layer.
Repeat layering with remaining cornbread, veggies and dressing.
Cover tightly; chill 2 to 3 hours before serving.
Makes 6 to 8 servings.