LAYERED CORNBREAD SALAD
1 pkg cornbread muffin mix
16 oz bag frozen corn
1 cup mayonnaise
1/2 cup sweet pickle relish
2 green bell peppers, chopped
4 medium tomatoes, chopped
4 bacon strips, cooked and crumbled
Prepare and bake cornbread mix according to package directions in an 8" square pan.
Cool completely.
Cook and drain corn, and rinse with cool water.
Combine mayonnaise and sweet pickle relish.
Coarsely crumble 1/3 of cornbread into glass serving bowl.
Add layers: half of green pepper, half of diced tomato, half of cooked corn.
Crumble another 1/3 of cornbread over layers.
Repeat green pepper, tomato, corn, and remaining crumbled cornbread.
Sprinkle with crumbled bacon.
Spread mayonnaise mixture evenly over all.
Chill at least 2 hours before serving.
About 8 servings
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