1 1/2 c. cornmeal
1 small can cream corn
1 small container sour cream
1 medium onion diced
1 tbsp. sugar
1 tbsp. butter

Mix all these ingredients and bake in large cornbread pan. Same as you would to make cornbread. Bread will be a little gummy when done. While bread is cooking prepare mixture and topping.

Mixture and Topping:

1 c. diced bell pepper
1 c. fresh diced tomatoes
1 c. diced onion
1 c. sweet pickle or pickle relish
1 c. mayonnaise
1 c. sugar

When bread is done and completely cool, crumble into a large bowl and then toss in all other ingredients (except mayo and sugar). Mix all together until well blended. Press into a dish, not too tightly. Mix mayonnaise and sugar and pour over the top of the casserole as a topping. Place in refrigerator for at least 45 minutes to 1 hour before serving.