small pan fresh baked corn bread, cooled and crumbled*
4 medium tomatoes, chopped
1 green sweet pepper, chopped
1 medium onion, chopped
1/2 c. chopped sweet pickles
12 slices bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice

Combine tomato, green pepper, onion and pickles. Combine mayonnaise and pickle juice. Layer third of corn bread, top with third of vegetables, third of mayonnaise and top with third of bacon. Repeat layers, ending with the last third of bacon. Cover and chill at least two hours. (I use a round glass salad bowl as the layers are so pretty.)

*Note: Do not use sweet corn bread.