Layered Southern Cornbread Salad Recipe - Paula Deen

Ingredients

• 1 batch cornbread, cut into 1-inch cubes, recipe follows
• 1 (14-oz) can red kidney beans, rinsed and drained
• 1 (15-oz) can niblet corn, drained
• 1 medium vidalia onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 large tomatoes, chopped
• 2 cups grated sharp cheddar cheese, plus 1 cup (optional)
• 1 (8-oz) bottle ranch dressing
• ½ cup Vegetable oil, plus ¼ cup for greasing pan
• 1 cup self-rising cornmeal
• ¾ cup self-rising flour
• 1 cup cream-style corn
• 2 eggs
• 1 cup Sour cream
• chopped fresh parsley, for garnish
• ½ teaspoon cayenne pepper, optional