Cornbread Salad
Contributed by Diane S.

1 box Jiffy cornbread mix
1 medium bell pepper, chopped
1 medium onion, chopped
3 to 5 pounds tomatoes, peeled and chopped
1 pound bacon, fried and crumbled
1 1/2 to 2 cups mayonnaise
1 tablespoon sugar
1/2 cup salad cube pickles

Prepare cornbread as directed on package. Crumble half of baked
cornbread in bottom of a 9x13-inch dish. Layer bell pepper, onion,
tomatoes and crumbled bacon in order listed, saving enough bacon for
the top.

Combine mayonnaise, sugar and pickles. Spread on top of salad.
Crumble remaining cornbread on top. Sprinkle remaining bacon on top.
Serve.