Georgia Cornbread Salad

1. 1

   Prepare cornbread according to package directions.

2. 2

   Cool; crumble into very small pieces.

3. 3

   Cook bacon; drain and crumble or chop.

4. 4

   In large glass bowl, layer half

5. 5

   of the cornbread; top with half of pickle relish, juice, tomatoes, pepper, onion, bacon and 1/2 cup mayonnaise.

6. 6

   Repeat layers, reserving small amount of tomatoes and bacon for garnish.

7. 7

   Refrigerate; serve chilled. Yields 12 servings.

No additional tips available.