Ingredients:
16 ounces cornbread-muffin mix
2 eggs
2/3 cup milk
1 lb bacon
1/2 cup sweet pickle juice
1 1/2 cups mayonnaise
1 onions, finely chopped
1 green bell peppers, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickles
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.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.