• 5 cups cornbread, cooked and cubed
  
  

  Photography by Todd Stone
  Recipe by Lara Lyn Carter

• 3 cups diced fresh tomatoes
• 1 cup Vidalia onion or sweet onion, chopped
• 1 cup chopped green and yellow bell pepper
• 12 slices of bacon, cooked crisply and crumbled
• 1/2 cup Parmesan cheese
• 1 cup mayonnaise
• 1/4 cup whole milk
•  1/2 cup sweet pickle relish with juice

Layer cornbread, tomato, onion, peppers, bacon and cheese in a bowl. Mix mayonnaise, milk and pickle relish together and pour over top. Toss together just before serving. Serve at room temperature or chilled. This family favorite makes a beautiful presentation when layered in a glass bowl.