1 (8 1/2 oz.) pkg. Jiffy corn muffin mix
1 lb. bacon
1/3 c. sweet bread and butter pickles
2 lg. tomatoes
1/2 lg. onion
1/2 lg. green pepper
1/2 c. mayonnaise
2 tbsp. pickle juice

Mix and bake cornbread according to directions on package for making cornbread (can use small iron skillet). Remove from oven; cool and crumble the cornbread. Meanwhile, cook bacon crisp and crumble. Chop pickles, tomatoes, onion, and pepper. Add mayonnaise and pickle juice. Stir in bacon and all but 1/2 cup crumbled cornbread to decorate the top. Also garnish with green pepper strips, if desired.