Layered Cornbread Salad

1 (8 1/2 oz) pkg cornbread mix with the needed egg and 1/3 cup milk
4 Roma tomatoes, diced
1/2 bell pepper, diced
1/2 medium onion, diced
1/2 c. sweet relish
9 slices real bacon, crumbled
up to 2 cups of desired vegetables, diced (celery, carrots, broccoli, cauliflower, fresh peas, etc.)
1 1/4 c. mayonnaise
1/2 c. sweet pickle juice

Prepare cornbread according to instructions on the box. Crumble cornbread after it has cooled. Mix all vegetables and bacon. Mix mayonnaise and sweet pickle juice until smooth. Layer cornbread, vegetable mix and dressing until all ingredients are used, ending with dressing on top. Refrigerate overnight before serving.

submitted by Sharice Jennings 12-19-2007