1 (8 oz.) box cornbread mix, baked as directed & crumbled; take 1/2 for layer
4 c. fresh tomatoes, chopped
1 med. bell pepper
1 med. Vidalia onion
1/2 c. pickle relish, drained (reserve 1/4 cup liquid)
9 to 10 slices crisp bacon, crumbled
1 c. mayonnaise
Pickle juice

In large glass bowl, put half cornbread then 1/2 of above mixture (tomatoes through bacon), then 1/2 dressing the repeat. Refrigerate overnight.