|Source||Terri McKeown (1996)|
Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.
From Taste of Home magazine, October/November ‘95.