1 box cornbread (2 c. batch)
2 cans pinto beans
1 medium onion
1 bell pepper
2 tomatoes
1 c. mayo
1/2 c. dill pickle juice
1 lb. cooked bacon

Make cornbread (2 cup batch); crumble cornbread in bottom of pan, 6 x 8. Pour pinto beans with juice over cornbread. Layer on chopped medium onion, chopped bell pepper and chopped tomatoes. Mix mayo and dill pickle juice. Pour over casserole and let set 30 minutes. Crumble cooked bacon on top.