Cornbread Salad - cooking recipe

Ingredients

1 package Jiffy cornbread
9 slices bacon, cooked crisp
1 chopped bell pepper
2 chopped tomatoes
1 chopped onion
1/2 cup sweet salad cubes
1 1/4 cup mayonnaise
1/4 cup sweet pickle juice

Preparation

Crumble cooked cornbread and divide in half.
Layer 1/2 of cornbread in a 2 qt. dish.
In a bowl mix bacon, bell pepper, tomatoes, onions, and salad cubes together.
Put 1/2 of mixture over cornbread.
Put remaining cornbread on top and then a add remaining mixture.
Mix mayonnaise and pickle juice together and pour over the top.
Refrigerate for 2 hours and serve.