Cornbread Salad - cooking recipe

Ingredients

1 pkg. Jiffy cornbread mix
2 large tomatoes (optional)
1 lb. mild sausage or 1/2 lb. bacon
1/2 chopped onion (optional)
chopped fresh mushrooms (optional)
chopped green pepper (optional)
1/2 c. mayonnaise
1/3 c. salad cubes or 1/3 c. chopped bread and butter pickles
2 Tbsp. pickle juice

Preparation

Mix and cook cornbread according to package directions. (May also
use
own
cornbread
or leftover, if desired.) Chop vegetables while
bread
is
baking
and
sausage is browning. (Drain sausage very well.
Also run cold water over sausage to get rid of
all
fat.)
If using bacon, be sure to drain also. When bread
is
done,
break into small pieces and add vegetables, mayonnaise, pickles and juice.
Serve cool.