You can use your own favorite cornbread recipe or the following:

Melt 1/4 cup butter in 8x8 inch baking pan. In mixing bowl, mix together:

1/2 c. self-rising cornmeal
1 tsp. sugar
2/3 c. milk
2 tbsp. self-rising flour
1 egg, beaten

Add the melted butter, leaving enough butter in the pan to keep butter from sticking. Bake in 450 degree oven until brown and sides pull away from pan, approximately 10 minutes.

SALAD:

In mixing bowl, mix together:

1 c. onion, diced
1 c. tomato, cut up
1 c. bell pepper, diced
1/2 c. sweet pickle relish

When cornbread is cool, crumble it into a 9x9 inch casserole dish and layer the vegetable mixture over the cornbread. Mix 1/4 cup sweet pickle relish and 1 teaspoon sugar with 1/2 cup mayonnaise and spread over the vegetables. Top with crumbled bacon.