1 box Jiffy cornbread mix
1 can pinto beans
1 bell pepper
1 sm. bunch green onions
1 tomato
1 lb. bacon (optional)
2/3 c. mayonnaise
1/3 c. pickle juice (sweet or dill)

While cornbread is baking, chop up vegetables (keep separated). Fry bacon crisp and drain well. Mix mayonnaise and pickle juice. When cornbread is done and cool enough to handle, combine coarsely into a baking dish. Spread beans with juice over cornbread. Sprinkle bell pepper and onion over that. Pour mayonnaise and pickle juice dressing over that. Sprinkle tomato and bacon on top. Refrigerate. Very good if made the night before.