Southern Cornbread Salad

Ingredients

• 14.5 ounce kidney beans red rinsed drained canned
• 0.5 teaspoon cayenne pepper 
• 1 cup regular corn cream-style
• 15 ounce niblet corn drained canned
• 1 cup self-rising cornmeal 
• 2  eggs 
• 6 servings parsley leaves fresh chopped for garnish
• 1 large bell pepper green finely chopped
• 8 ounce ranch dressing 
• 0.8 cup self-rising flour 
• 1 cup sharp cheddar grated
• 2 cups sharp cheddar grated
• 1 cup cup heavy whipping cream sour
• 3 large tomatoes chopped
• 0.5 cup vegetable oil for greasing pan
• 1 medium vidalia onion finely chopped

Equipment

• bowl
• frying pan
• oven
• wooden spoon
• stove
• spatula

Directions

1. In the bottom of a large glass bowl, place Cornbread cubes.
2. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
3. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours.
4. Garnish with fresh parsley, if desired.
5. Preheat oven to 375 degrees F.
6. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
7. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined.
8. Pour batter into the preheated cast iron skillet.
9. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.