CORN BREAD SALAD

1 pan of cornbread, either from a mix or your own
1 c. onion, chopped
3 c. tomatoes, peeled & chopped
3 boiled eggs, chopped
12 strips bacon
1 c. mayonnaise
1/2 c. salad pickles
1/4 c. pickle juice
1 tbsp. sugar

Mix vegetables and bacon. Crumble 1 to 1 1/2 cups corn bread in large salad bowl. Spoon 1/2 vegetables over bread. Stir together mayonnaise and pickle juice. Spread 1/2 over vegetables. Repeat layering.

Refrigerate, at least for a couple of hours!

You can also add bell pepper or celery!