Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 cup mayonnaise1/2 cup sweet pickle relish2 cans (15 ounces each) pinto beans, rinsed and drained4 medium tomatoes, chopped1 medium green pepper, chopped1 medium onion, chopped10 bacon strips, cooked and crumbled
Preparation
Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish.
In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.
