Corn Bread Salad - cooking recipe

Ingredients

1 pkg. Jiffy corn bread, made up, cooled and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice
4 medium tomatoes, chopped
1 green pepper, chopped
1/2 c. sweet pickles, chopped
9 slices crisp bacon, crumbled
1 medium onion, chopped

Preparation

Mix mayonnaise and sweet pickle juice and set aside.
Mix tomatoes, green pepper, pickles, onion and bacon with mayonnaise/pickle juice combination until blended together.
Layer in a 2 quart bowl or casserole dish with crumbled corn bread, topping with the layer of tomatoes, green pepper, pickles, onion and bacon mix.
Let set about 1/2 hour before serving.
Makes 6 to 8 servings.
This salad is especially attractive in a clear glass bowl, so that the alternating layers are visible.
It's a good alternative to potato salad.