1 med. cornbread crumbled (you may use 1 box of Jiffy cornbread mix)
1/2 lb. bacon, crumbled
1 onion, chopped
2 bell peppers, chopped
4 tomatoes, chopped
1 c. sweet pickles, chopped (you may use relish if you want to)

DRESSING
1 c. of salad dressing
1/2 c. pickle juice
1 tbsp. sugar

Crumble cornbread in 9 x 13 pan. Top with mixed vegetables, bacon and pickles. Top with dressing. Can be made ahead and kept in the refrigerator.