In a medium bowl, whisk together mayonnaise, sugar, and dill pickle juice until smooth and creamy. Set aside.

Tear cornbread into bite-sized pieces and arrange in a large mixing bowl.

Chop tomatoes, red bell pepper, green bell pepper, and dice red onion. Set aside.

Layer one-third of cornbread, followed by half the diced tomatoes, bell peppers, and half the red onion, then add shredded cheese and drizzle dressing.

Repeat layering with another third of cornbread and remaining vegetables, dressing, and finish with last of cornbread, cheese, and more dressing, topped with bacon.

Season each layer with salt and pepper to taste.

Cover and refrigerate for at least 2 hours or overnight.

Give the salad a gentle stir before serving and enjoy with extra dressing if desired.