1 (8 1/2 oz.) pkg. Jiffy corn muffin mix
1 lb. mild sausage (see note)
1/3 c. sweet bread & butter pickles
2 lg. or med. tomatoes
1/2 lg. or med. onion
1/2 lg. or med. green pepper
1/2 c. (heaping) mayonnaise
2 tbsp. pickle juice

Mix and bake corn bread according to directions, using a small iron skillet. Remove from oven. Cool and crumble the bread.

Meanwhile, cook the sausage, crumbling it as it cooks. Drain off grease by adding water to sausage crumbles, then pouring off water. Finish draining on paper towels.

Chop pickles, tomatoes, onion and pepper. Add mayonnaise and pickle juice. Stir in sausage and all but 1/2 cup crumbled corn bread. Mix well, use reserved 1/2 cup crumbled bread to decorate top. Garnish with green peppers.

NOTE: Bacon, Polish sausage or Italian sausage may be used, also different vegetables may be used, such as fresh mushrooms.