8 inch skillet corn bread, crumbled
4 tomatoes, peeled and chopped
1 green pepper, chopped
1 onion, chopped
1/2 c. chopped sweet pickles
9 slices bacon, cooked and crumbled
1 c. mayonnaise

Combine tomatoes, peppers, onion, pickles and bacon. Drain off excess juice and combine with mayonnaise. Crumble corn bread and combine with vegetable mixture. Toss gently. Spread mayonnaise over top. Cover and chill overnight.