Corn Bread Salad - cooking recipe

Ingredients

2 boxes Jiffy corn bread mix, baked and crumbled
1/2 lb. crisp fried bacon, crumbled
2 medium green peppers, chopped
2 medium onions, chopped
4 medium tomatoes, chopped
1/2 c. sweet pickle relish
salt and pepper to taste
1/2 c. mayonnaise
1/2 c. sweet pickle juice
1/4 c. sugar

Preparation

Bake bread according to directions on box.
Cool.
Use large casserole dish.
Layer corn bread, bacon, onion, pepper and tomatoes.
Sprinkle with salt, pepper and pickles.
Make as many layers as needed.
Combine last 3 ingredients.
Blend well. Drizzle over salad.
Let sit 12 to 24 hours before serving.
Toss well before serving.
This will keep in the refrigerator several days.