Bake and cool a pan of cornbread. Crumble cornbread into a fairly large mixing bowl. Add remaining ingredients except the mayo or salad dressing. (Add any salt you might want at this point as well.) Mix well.

Add about ½ to ¾ cup mayo or salad dressing to check for the consistency. Depending upon how many optional ingredients you add, how moist your cornbread might be, how much liquid is with your relish and/or sun dried tomatoes, and how dry you like salads such as this, you may want much more mayo or salad dressing. The salad dressing or mayo must be sort of cut in to keep the salad from becoming too compact.

Chill to meld flavors.