This is usually a standby at our family picnic. This is my SIL’s off the top of her head recipe. I am posting the ingredient amounts as she told me.
Servings: 8-10Prep Time: 20 minutes Cook Time: 20 minutes for corn bread
1 (8.5 oz) package corn bread mix prepared accoring to directions, or 4-6 pieces of leftover cornbread.
1 1/2 to 2 cups cooked pinto beans
2 large tomatoes, chopped
1 green pepper, chopped
1 medium red onion, chopped
1/2 cup chopped sweet pickles
9 slices bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice
Make corn bread. Cool, crumble and set aside. Combine green pepper, pickles, and red onion. Set aside. Combine mayonnaise and sweet pickle juice; stir well. Set aside. In a large glass bowl or glass casserole dish, layer 1/2 each of corn bread, pinto beans, pepper, onion, pickle mixture, and mayonnaise mixture. Top with 1/2 the tomatoes. Repeat the layers. Scatter crumbled bacon over top of all. Place in refrigerator until serving time.
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