Cornbread Salad

1 cornbread mix

3 to 4 ripe tomatoes

1 green bell pepper

1 small anion

1/2 cup of chopped sweet pickles

1 cup mayonnaise

10 slices of crispy bacon or

1 cup of bacon bits.

Bake cornbread and let it cool. Chop vegetables. Crumble cornbread. Put layer of cornbread, followed by layer of vegetables, then in the remainder of cornbread put rest of vegetables. Cover last layer of vegetables with mayonnaise and pickles. Top off with bacon or bacon bits.

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Cajun Country -- New Iberia, Louisiana