Ingredients

1 package (6 ounce) cornbread mix, prepared as directed
3 cups chopped tomatoes
1 cup chopped green pepper
1 cup chopped onion
1/2 cup chopped sweet pickles (juice reserved)
12 strips bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup reserved pickle juice

Directions

Crumble half of prepared cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, green peppers, onion, pickles and bacon; blend well. Spoon half vegetable mixture over cornbread.

Stir mayonnaise and pickle juice together; spread half of dressing over vegetables. Repeat layering procedure with remaining cornbread, vegetables and dressing. Cover tightly and chill 2 to 3 hours before serving. Serves 6 to 8.