Corn Bread Salad - cooking recipe

Ingredients

1 box Jiffy cornbread
1 large chopped onion
1 green pepper, chopped
2 large tomatoes, chopped
1 pkg. sandwich ham, chopped
2 to 3 boiled eggs, chopped
1/2 c. pickle relish
1/3 c. pickle juice
1 c. mayonnaise

Preparation

Cook cornbread according to package directions.
Crumble and place in bottom of 9 x 13-inch pan.
Layer onion, pepper, tomatoes, ham and eggs.
Mix together relish, juice and mayonnaise.
Pour over layer and mix lightly.
Top with bacon bits.
Refrigerate at least 5 hours.