Cornbread Salad II

Ingredients

• 16 ounces cornbread muffin mix
• 2 eggs
• 2/3 cup milk
• 1 pound bacon
• 1/2 cup sweet pickle juice
• 1 1/2 cups mayonnaise
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, diced
• 1 cup chopped sweet pickle

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 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.