Corn Bread:

1 c. corn meal
1 stick butter
8 oz. sour cream
2 eggs
1 small onion, grated
8 1/4 oz. can cream style corn
1 tbsp. sugar

Combine all ingredients and bake at 400°F until golden brown.

Salad:

2 bell peppers, diced
1/4 c. green onion, diced
2 tomatoes, diced
1/2 c. sweet pickle relish
1 c. mayonnaise
1 tbsp. sugar
2 c. shredded cheese

Crumble cooled cornbread in a salad bowl. Layer bell peppers, green onions, tomatoes, and sweet pickle relish on top of corn bread. Combine mayonnaise and sugar, mix well. Spread on top of salad. Top with cheese.