1 (8 1/2 oz.) pkg. cornbread mix
1/3 c. milk
1 green pepper, chopped
1/2 c. sweet pickles, chopped
1 c. mayonnaise
1 egg
4 med tomatoes, peeled and chopped
1 med. onion, chopped
9 slices bacon, cooked and crumbled
1/4 c. sweet pickle juice

Combine cornbread mix, egg and milk; stir well. Spoon cornbread mixture into a greased 9-inch square pan. Bake at 400 degrees for 15-20 minutes. Cool and crumble; set aside.

Combine tomatoes, green pepper, onion, pickles and bacon, then toss gently. Combine mayonnaise and pickle juice; stir well and set aside. Layer half of cornbread, tomato mixture and mayonnaise mixture in a large glass bowl. Repeat layers. Cover and chill 2 hours. Yield: 8 servings.