Corn Bread Salad - cooking recipe

Ingredients

1 box Jiffy corn bread mix
1/2 c. sweet pickles, chopped
1 bell pepper, chopped fine
4 medium tomatoes, peeled and chopped
1 medium onion, chopped fine
1/4 c. sweet pickle juice
9 to 12 strips bacon, fried crisp
1 c. mayonnaise

Preparation

Prepare the corn muffin mix acccording to directions plus 1 tablespoon liquid.
Pour in a 9-inch pan or skillet and bake as directed.
Fry onion crisp, cool and crumble.
Lightly toss all chopped vegetables and bacon together, set aside.
Combine the mayonnaise and sweet pickle juice, mix well.
Cool and crumble corn bread.