Corn Bread Salad

1(8 1/2 oz.) pkg. corn bread mix
(Jiffy), cooked by directions
5 medium tomatoes, chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 c. chopped sweet pickles
1 lb. bacon, cooked and crumbled
1 c. mayonnaise or salad dressing
1/4 c. sweet pickle juice

Bake corn bread; cool and crumble. Set aside.
Combine tomatoes, green peppers, onions,
pickles and bacon; toss gently. Combine
mayonnaise or salad dressing and pickle juice;
stir well and set aside. Layer half each of corn bread,
tomato mixture and mayonnaise mixture in a large
glass bowl; repeat layer. Cover and chill 2 hours.