Cornbread Salad - cooking recipe

Ingredients

2 boxes Jiffy cornbread mix
1 lb. bacon
1 large tomato
1 large onion
1 large bell pepper
2 c. mayonnaise
2 Tbsp. sweet pickles

Preparation

Fix Jiffy cornbread mix as directed on package.
Crumble the bread.
Line a 2-quart dish with half of the bread.
Set aside. Cook the bacon until crisp. Drain well on paper towels.
Cut up the vegetables into bite size pieces.
Crumble bacon over the cornbread mix, then add the vegetable slices.
Mix mayonnaise and sweet pickles. Spread over the bacon and vegetables.
Sprinkle the rest of the bread on top.
Best if made the day before and refrigerated.