SALAD:

1 pan cornbread
2 c. chopped tomatoes
1 c. chopped onions
1 c chopped bell pepper
1 c. sweet pickle relish

TOPPING:

1 c. mayonnaise
1 sm. jar pimentos, chopped
1/2 c. dill pickle juice
1 tbsp. sugar

Crumble cornbread and layer the other ingredients on the bread. You will need a big bowl to put this in. After placing the crumbled bread and layering the salad, mix the topping ingredients together and spread over the top. Refrigerate overnight.