Corn Bread Salad

Directions

1. 1
   Bake Jiffy corn bread according to directions; cool and crumble.
2. 2
   chop pepper, onion and tomatoes.
3. 3
   Mix well with 1/2 cup pickle juice and cooked, crumbled bacon.
4. 4
   Mix the mayonnaise and 1/3 cup pickle juice.
5. 5
   Layer 1/2 of cornbread, 1/2 tomato and 1/2 of mayonnaise mixture over top.
6. 6
   Repeat; reserve some bacon over the top before serving.
7. 7
   Refrigerate overnight.