1 (9-10 inch) pan of cornbread
2 bell peppers
2 bunches green onions, sliced
4 tomatoes
1 lb. bacon, cooked and crumbled
1/2 c. sweet pickle relish, drained
Salt and pepper to taste
1 1/4 c. mayonnaise
1 tbsp. sugar
1/4 c. sweet pickle juice

Crumble cooled cornbread; set aside. Chop vegetables. Mix with bacon (reserve 3 tablespoons) and pickle relish. Set aside.

Mix last 3 ingredients for dressing; set aside.

Layer in large bowl; i.e. punch bowl; 1/2 cornbread, 1/2 cup vegetable mixture and 1/2 of dressing. Repeat layers. Sprinkle reserved bacon on top. Refrigerate overnight.