Cornbread Salad--the best around!

• 2 boxes Jiffy corn muffin mix
• 4 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped (if I have yellow or orange, I add a bit of those in as well)
• 1 red onion, chopped or you can also use about 5 scallions -- both work great, whatever you have on hand, go with it!
• 4 heaping Tbsp. WICKLES pickle relish
• 9 slices crisp bacon, crumbled
• 1 1/2 cup mayonaise
• 1/4 cup WICKLES pickle juice (from the WICKLES pickles, not the relish)
• 2 Tbsp. sugar
• 2 Tbsp. cider vinegar

~~Bake cornbread as directed on box. Two boxes will make 12 big corn muffins, and I use about 9 of those for the recipe, and feed the other 3 to my kids!!! You can do as you wish....or bring those 3 over to my kids, when you have extra! :)

Mix tomatoes, peppers, onion and pickle relish together. Add crumbled bacon to vegetables. Mix mayonaise, pickle juice, sugar and vinegar until well blended. Layer 1/2 cornbread crumbled, then 1/2 vegetable mixture, and then 1/2 dressing. Repeat with a second layer of each. Chill overnight!

I always save a handful of cornbread crumbs and a spoonful of veggies to garnish the top before serving. It just looks better to me than a bland layer of dressing on top!

***And no, you don't have to use WICKLES pickles, I'm just telling you they are the best and make it taste oh.so.divine. But any sweet pickle relish will work. ENJOY!

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