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

Bake cornbread according to directions on package. Remove from oven, cool and crumble. Cook sausage and crumble as it cooks. Drain on paper towels, press grease out by covering with paper towels, press down with plate. Chop pickles, tomatoes, onions, and pepper. Add mayonnaise and pickle juice. Stir in sausage and all but 1/2 cup crumbled cornbread. Mix well. Use the extra 1/2 cup crumbled cornbread to cover the top. Make ahead of scheduled meal and keep refrigerated.