1 (6 oz.) pkg. cornbread mix prepared according to pkg. directions
3 c. tomatoes, chopped (fresh)
1 c. Bell pepper, chopped
1 c. onion, chopped
1/2 c. sweet pickles, chopped (save juice)
12 slices bacon, cooked, drained & crumbled
1 c. mayonnaise mixed with above pickle juice

Crumble half of baked cornbread in bottom of square casserole (approximately 8 x 8 inches). In another bowl, combine tomatoes, pepper, onion, pickles and bacon. Blend well. Spoon half of vegetables over cornbread. Drizzle half of mayonnaise mixture over vegetables. Repeat layering procedure with remaining cornbread, vegetables and mayonnaise mixture. May be cut in squares for serving. Very important to cover tightly and chill overnight. Be sure to use FRESH tomatoes for a dish delicious beyond belief!

Serves 8.