Ingredients

• 1 cake corn bread (size you want)
• 3 c. chopped tomatoes
• 1 c. chopped green peppers
• 1 c. chopped red onion
• 1/2 c. chopped sweet pickles (reserve juice)
• 12 strips bacon, cooked and crumbled
• 1 c. mayonnaise
• 1/4 c. reserved pickle juice

Directions

1. Crumble half of cooked cornbread into bottom of large glass bowl.
2. In another bowl combine tomatoes, green pepper, onion, pickles and bacon.
3. Blend well.
4. Spoon half of vegetable mixture over cornbread.
5. Stir together mayonnaise and pickle juice in small bowl.
6. Spread half of dressing over vegetables.
7. Repeat layering.
8. Cover tightly and chill 2 to 3 hours.

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