Cornbread Salad - cooking recipe

Ingredients

1 (8-inch) pan cornbread, cooled and crumbled
4 medium tomatoes, peeled and chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 c. chopped sweet pickles
9 slices bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice

Preparation

Combine tomatoes, green pepper, onion, pickles and bacon; toss gently.
Combine mayonnaise and pickle juice.
Stir well and set aside.
Layer half each of cornbread, tomato mixture and mayonnaise mixture in a large bowl.
Repeat layers.
Cover and chill for 2 hours.
Makes 8 servings.