Cornbread Salad - cooking recipe

Ingredients

1 box cornbread mix, prepared as directed on box
9 to 10 slices bacon, cooked and crumbled
3 to 4 medium tomatoes
1 medium onion
1 medium bell pepper
1/2 c. sweet pickles
1/4 c. sweet pickle juice
1 c. mayonnaise

Preparation

Chop all vegetables; put together in a bowl.
Add pickles and bacon to vegetables.
Take 1/2 of cornbread and break into bite size pieces in bottom of casserole dish.
Pour 1/2 of vegetables over the cornbread.
Mix 1/4 cup of sweet pickle juice and a cup of mayonnaise together.
Pour 1/2 of this over the vegetables and cornbread.
Repeat the layers again.
Chill for at least 2 hours or overnight.