Cornbread Salad - cooking recipe

Ingredients

1 (8-inch) skillet cornbread, crumbled
4 tomatoes, peeled and chopped
1 onion, chopped
1/2 c. chopped sweet pickles
9 slices bacon, cooked and crumbled
1 c. mayonnaise

Preparation

Combine tomatoes, peppers, onions, pickles and bacon.
Drain off excess juice and combine with mayonnaise.
Crumble cornbread and combine with vegetable mixture.
Toss gently.
Spread mayonnaise over top.
Cover and chill overnight.
Serves 10 to 12.