Favorite Cornbread Salad

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 large
• , beaten
• 1/3 cup milk
• 4 medium tomatoes, peeled and chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/2 pound bacon, cooked and crumbled
• 1/2 cup chopped sweet pickles
• 1 cup mayonnaise
• 1/4 cup sweet pickle juice
• Shredded Parmesan cheese

1. In a bowl, combine cornbread mix, egg and milk; mix well. Spoon into a greased 8-in. square baking pan. Bake at 400u0b0 for 15-20 minutes or until golden brown. Cool; cut into cubes and set aside.
2. In a bowl, combine tomatoes, green pepper, onion, bacon and pickles; toss gently. Combine the mayonnaise and pickle juice; mix well. Layer half of the cornbread, tomato mixture and mayonnaise mixture in a large glass bowl; repeat layers. Sprinkle the Parmesan cheese. Cover and chill for 2 hours.

mix, milk, tomatoes, green pepper, onion, bacon, sweet pickles, mayonnaise, sweet pickle juice, parmesan cheese

Taken from www.tasteofhome.com/recipes/favorite-cornbread-salad/ (may not work)