Tennessee Cornbread Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. white cornbread mix, prepared according to package directions
1/2 c. chopped sweet pickles (reserve juice)
12 strips bacon, cooked crisp and crumbled
3 c. chopped tomatoes
1 c. mayonnaise
1 c. chopped green pepper
1/4 c. pickle juice
1 c. chopped onion

Preparation

Crumble half the cornbread into bottom of large serving bowl. In
another
bowl,
combine
tomatoes,
green
peppers, onion, pickles
and
bacon.
Spoon half of mixture over cornbread.
Stir together
mayonnaise
and
pickle juice.
Spread half
the dressing over vegetables.
Repeat layers. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving.