Southern Cornbread Salad | Just A Pinch Recipes

Ingredients

• 1 batch cornbread, cut into 1 - inch cubes, recipe follows
• 1 can(s) 14.5 ounce caned red kidney beans, rinsed, and drained
• 1 can(s) 15 ounce niblet corn, drained
• 1 medium vidalia onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 large tomatoes, chopped
• 2 cup(s) grated sharp cheddar cheese (i used shredded)
• 1--8 -ounc bottle(s) ranch dressing ( i used hidden valley)
• - chopped fresh parsley leaves, for garnish
• 1/2 cup(s) vegetable oil, plus 1/4 cup for greasing pan
• 1 cup(s) self-rising cornmeal
• 3/4 cup(s) self -rising flour
• 1 cup(s) cream-style corn
• 2 eggs
• 1 cup(s) sour cream
• 1 cup(s) grated sharp cheddar, optional
• 1/2 teaspoon(s) cayenne pepper, optional