Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.

In a bowl, combine the cornbread muffin mix, eggs, and milk. Stir until just combined.

Pour the batter into the prepared pan.

Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean.

Set aside to cool completely.

Once cooled, crumble the cornbread into bite-size chunks.

Place bacon in a large, deep skillet.

Cook over medium-high heat until evenly brown.

Drain the bacon on paper towels.

Crumble the cooked bacon and set aside.

In a small bowl, whisk together the sweet pickle juice and mayonnaise until smooth.

In a large serving bowl, create a layer with 1/2 of the crumbled cornbread.

Top the cornbread with onion, green bell pepper, tomatoes, and sweet pickles.

Drizzle 1/2 of the dressing over the vegetables.

Repeat the layers: cornbread, vegetables, and dressing.

Top the salad with the crumbled bacon.

Chill the salad for at least 1 hour before serving to allow the flavors to meld.