Tennessee Cornbread Salad Recipe

Prepare and bake cornbread as directed on package. Cool completely.

In large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Crumble.

Crumble half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, bell pepper, onions, pickles, and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.

In small bowl, combine mayonnaise and reserved pickle liquid; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing.

Cover tightly; refrigerate 2 to 3 hours before serving.