Cornbread Salad

Mary has invited us to a picnic tonight and I said I'd bring the Cornbread Salad. Linda is one of the best cooks I've ever known, and she shared this recipe several years ago, saying "Trust me." By gosh, was it ever wise to trust Linda on this occasion! People always ask for the recipe, so I thought I'd spare you the trouble.

Linda's Cornbread Salad

Serves 6 or 8 or 10 or so

1 package Jiffy Cornbread/Muffin Mix, prepared according to package directions and crumbled
1 pound bacon, cooked, drained, and crumbled
1 large green peper, cut into 1/4" pieces
1 medium onion (I use a sweet onion), cut into 1/4" pieces
4 medium tomatoes, skins on, cut into 1/2" dice

Mix the sauce together using the following, and set aside:
1-1/2 Cups mayonnaise (I always use Hellmans)
2 Tablespoons sweet relish
2 Tablespoons sugar

In a bowl (a 3-quart Dansk casserole is perfect) layer:
1/2 of the crumbled cornbread
all the peppers
1/2 of the tomatoes
all the onions
all the bacon
remainder of tomatoes
all of the sauce
remainder of cornbread

Cover with plastic and chill for several hours or overnight before serving. Can be stored in the fridge for up to one week.

Trust me.