Prepare white cornbread mix according to package directions and let cool.

Crumble half of the cornbread into the bottom of a large serving bowl.

Chop tomatoes, green pepper, onion, and sweet pickles.

Cook bacon until crisp, then crumble.

In a separate bowl, combine chopped tomatoes, green pepper, onion, pickles, and bacon.

Spoon half of the vegetable and bacon mixture over the cornbread.

In a small bowl, stir together mayonnaise and pickle juice.

Spread half of the mayonnaise dressing over the vegetables.

Repeat layers with the remaining cornbread, vegetable mixture, and dressing.

Garnish as desired.

Cover tightly and chill in the refrigerator for 2 to 3 hours before serving.