Corn Bread Salad

5 cups corn bread or six muffins cut into two inch squares
3 cups fresh diced tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1 pound bacon cooked and crumbled (about 19 slices)
1/4 cup pickle relish
1 cup mayonaise
1/4 cup sweet pickle juice
shredded parmesan cheese

Place corn bread in a large salad bowl.

Combine tomatoes, onion, green pepper, bacon, and relish set aside.

Combine mayonnaise and pickle juice, mix well. Mix vegetables with mayonnaise mixture.

One hour before serving lightly toss corn bread with remaining mix. Sprinkle with parmesan cheese, refrigerate.