1 (8") cake cornbread
1 can red kidney beans or chili beans
1 c. chopped tomatoes
1 lb. fried crisp bacon, crumbled
1 c. chopped bell peppers
2 bunches green onions, chopped
1 1/2 c. mayonnaise
1/2 c. pickle juice
Pickles, as desired

In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread, do same with tomatoes, peppers, onions and pickles, then spread bacon over that and set aside.

Mix mayonnaise and pickle juice. Blend well. You may need more pickle juice. Pour this over layers of vegetables and cornbread and it is ready to serve.