8-inch skillet cornbread, cooked and crumbled
4 tomatoes, peeled and chopped
1 green pepper, chopped
1 onion, chopped
1/2 c. chopped sweet pickles
9 slices bacon, cooked crisp and crumbled
1 c. mayonnaise
1 tbsp. horseradish mustard

Combine tomatoes, peppers, onion, pickles and bacon. Drain off excess juice and combine with mayonnaise.

Crumble cornbread and combine with vegetable mixture. Toss gently. Spread mayonnaise over top.

Cover and chill overnight. Makes 10 to 12 servings.