Cornbread Salad

Prepare corn muffin mix according to package directions. Cool completely and tear into bite-size pieces.

In a medium mixing bowl, combine mayonnaise, sweet pickles and pickle juice.  Whisk to blend.

In a large glass bowl, layer 1/2 of each corn muffins, tomatoes, green bell pepper, green onion and corn. Top with 1/2 of the mayonnaise mixture. Repeat layers.

Heat bacon in microwave to crisp, about 30 seconds.  Crumble and sprinkle over top of salad.

Cover and refrigerate 2 to 3 hours before serving.