Corn Bread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) box Jiffy corn bread mix
1 medium bell pepper, chopped
1 medium onion, chopped
3 to 5 tomatoes, peeled and chopped
1 lb. bacon, cooked, drained and crumbled
1 1/2 to 2 c. mayonnaise
1 Tbsp. sugar
1/4 c. sweet salad pickles

Preparation

Make
corn
bread according to box directions.
Crumble half of
corn
bread
in bottom of 9 x 13-inch casserole dish. Layer vegetables and bacon in order, saving enough bacon to go on top. Mix
mayonnaise,
sugar and salad pickles.
Spread on top of casserole.
Add remaining half of corn bread; sprinkle with bacon. Serves 6.