Cornbread Salad Ii

Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!!

Preheat oven to 350 degrees f.

Lightly grease one 9x13 inch pan.

Combine the cornbread muffin mix , eggs and milk , stir until just combined.

Pour batter into the prepared pan.

Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean.

Set aside to cool.

Once cool crumble into bite-size chunks.

Place bacon in a large , deep skillet.

Cook over medium high heat until evenly brown.

Drain , crumble and set aside.

Whisk together the pickle juice and mayonnaise.

In a large bowl layer 1 / 2 of the crumbled cornbread followed by the onion , pepper , tomatoes and pickles.

Drizzle with 1 / 2 of the dressing and repeat.

Top with bacon and chill for 1 hour.

cornbread-muffin mix, eggs, milk, bacon, sweet pickle juice, mayonnaise, onion, green bell pepper, tomatoes, sweet pickle