Ingrients & Directions
1 pk Jiffy cornbread mix, cooked
1 md Bell pepper, chopped
2 lg Tomatoes, chopped
1 lg Onion, chopped
1 pk Cooked ham, chopped
1/2 c Sweet pickle relish
1/3 c Sweet pickle juice
1 c Mayonnaise
3 Eggs, hardboiled
6 sl Bacon, cooked
Prepare mixture of bell pepper, tomatoes, onion, ham, pickles, juice, and
mayonnaise. Crumble cornbread. Alternate layers of cornbread and a layer of
mixture. Crumble bacon over last layer and top with sliced boiled eggs.
Refrigerate overnight.
Yields
12 Servings