6 oz. pkg Martha White Gladiola yellow cornbread mix, prepared as directed
OR 2-3 c. crumbled corn bread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickles, reserve juice
12 strips bacon, cooked and crumbled
1 c. mayo
1/4 c. reserved pickle juice
Place 1 1/2 c. crumbled corn bread in bottom of clear glass bowl. In a separate bowl, combine tomatoes, peppers, onions, pickles, and bacon. Spoon half of mixture over the cornbread. Stir together the mayo and pickle juice. Layer on top of mixture. Repeat layering. Garnish as desired. Cover tightly and chill 2-3 hours before serving.
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