Cornbread-Bacon Salad

Ingredients:

1 package (6 ounces) buttermilk cornbread mix

12 slices bacon

3 cups chopped tomatoes

1 cup chopped green bell pepper

1 cup chopped onion

1/2 cup chopped sweet pickles, reserving 1/4 cup liquid from pickles

1 cup mayonnaise

Directions:

Prepare and bake cornbread as directed on package. Cool completely.

In a large skillet, fry the bacon over medium heat until crisp. Drain on paper towels. Crumble.

Into bottom of large serving bowl, crumble half of the cornbread. In another bowl, combine tomatoes, bell pepper, onions, pickles, and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.

In small bowl, combine mayonnaise and reserved pickle liquid; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing. Cover tightly; refrigerate 2-3 hours before serving. Yields 8 servings.