Cornbread Salad - cooking recipe

Ingredients

1 box Jiffy cornbread, cooked
1 medium bell pepper
1 medium onion
3 to 5 tomatoes, peeled and chopped
1 lb. bacon, cooked and crumbled
1 1/2 to 2 c. mayo
1 Tbsp. sugar
1/4 c. salad pickles

Preparation

Crumble half the cornbread in bottom of a 9 x 13-inch pan. Chop vegetables and put on cornbread. Sprinkle bacon on top.
Mix mayo, sugar and pickles.
Pour over bacon.
Top with remaining 1/2 of the cornbread crumbs.