Cornbread:
1 cup sifted all-purpose flour
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat with rotary or electric beater until just smooth. Pour into greased 9 x 9 x 2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

2 8-ounce cans pinto beans, rinsed and drained
2 cups chopped, fresh, ripe tomatoes
2 cups chopped, green, red or yellow bell peppers
2 bunches chopped green onions
1 cup chopped dill pickles
2 cups mayonnaise
2/3 cup dill pickle juice
pinch of sugar
2 lbs. bacon, fried crisp and crumbled

Crumble cornbread in bottom of 9 x 12 inch dish. Layer the next five ingredients over the crumbled cornbread. Mix the next three ingredients in separate container and drizzle over salad - DO NOT STIR. Top with bacon and refrigerate.