Bacon Cornbread Salad - cooking recipe

Ingredients

2 (8.5 ounce) packages corn bread mix (such as Jiffy(R))
2 eggs
2/3 cup milk
3/4 cup crumbled cooked bacon
2 large tomatoes, chopped
1 bunch green onions, chopped
1/2 cup chopped sweet pickles
3/4 cup mayonnaise
1/4 cup white sugar
1/4 cup sweet pickle juice
1 cup mayonnaise
1/4 cup white sugar
1/4 cup sweet pickle juice
1 teaspoon lemon juice (optional)
1/4 cup crumbled cooked bacon
1 tablespoon chopped fresh chives (optional)

Preparation

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.