1 package Buttermilk Cornbread Mix (6 oz) — (Martha White brand)
12 slices bacon
3 cups chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped sweet pickles
reserve 1/4 cup liquid from pickles
1 cup mayonnaise

Prepare and bake cornbread as directed on package. Cool completely. In
large skillet, cook bacon over medium heat until crisp. Drain on paper
towels. Crumble. Crumble half of cornbread into bottom of large serving
bowl. 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 to 3
hours before serving. Serves 8.