Cornbread Layer Salad

• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 3 tablespoons sugar
• 34 cup milk
• 1 egg, slightly beaten
• 2 teaspoons melted shortening or 2 teaspoons butter
• 4 cups chopped tomatoes
• 1 medium vidalia onion, chopped
• 9 slices bacon (fried and broken up)
• 1 medium bell pepper, chopped
• 12 cup sweet pickle relish
• 12 cup sweet pickle juice
• 1 cup low-fat mayonnaise

1. Make Jiffy cornbread like this: Grease a 9 inch cast iron skillet or a 9 inch glass baking dish.
2. Mix together first 5 ingredients (mix through shortening) and bake at 350F for about 25 minutes or until a toothpick comes out clean and top is golden.
3. Cool and break into pieces in a large bowl.
4. Meanwhile, in a separate bowl, mix together: chopped tomatoes, chopped Vidalia onion, cooked bacon pieces, chopped bell pepper and 1/2 cup sweet pickle relish.
5. In still yet another bowl, mix together mayo and pickle juice.
6. In a 13x9 glass pan that you have sprayed with nonstick, layer half of bread, half of vegetable mixture and half of mayo mixture, then layer once more in the same order.
7. Cover and refrigerate for at least 3 hours.
8. Overnight is fine.

cornbread mix, sugar, milk, egg, shortening, tomatoes, vidalia onion, bacon, bell pepper, sweet pickle, sweet pickle juice, lowfat mayonnaise

Taken from www.food.com/recipe/cornbread-layer-salad-251144 (may not work)