1 6 oz. pkg. Martha White yellow cornbread mix prepared according to directions or 3 c. crumbled cornbread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickle (juice reserved)
12 strips bacon cooked and crumbled
1 c. mayo
1/4 c. reserved pickle juice

Crumble 1 to 1 1/2 cups of cornbread into a big salad bowl. In another bowl combine tomatoes, pepper, onion, pickle and bacon. Spoon half the vegetable mixture over the cornbread. Stir together the mayo and pickle juice in a small bowl. Repeat the layering with the remaining cornbread, vegetable and dressing. Garnish as desired. Cover tightly and chill 2-3 hours before serving.

Makes 6-8 servings.