0 Picture
Ingredients
- 1 batch cornbread, cut into 1-inch cubes, recipe follows
- 1 (14.5-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) 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
- 1 (8-ounce) bottle ranch dressing
- Chopped fresh parsley leaves, for garnish
- 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1 cup cream-style corn
- 2 eggs
- 1 cup sour cream
- 1 cup grated sharp Cheddar, optional
- 1/2 teaspoon cayenne pepper, optional
Details
Servings 6
Preparation
Step 1
I
n
t
h
e
b
o
t
t
o
m
o
f
a
l
a
r
g
e
g
l
a
s
s
b
o
w
l
,
p
l
a
c
e
c
o
r
n
b
r
e
a
d
c
u
b
e
s
.
L
a
y
e
r
b
e
a
n
s
,
c
o
r
n
,
o
n
i
o
n
,
b
e
l
l
p
e
p
p
e
r
,
t
o
m
a
t
o
e
s
,
a
n
d
c
h
e
e
s
e
o
n
t
o
p
o
f
c
o
r
n
b
r
e
a
d
.
S
p
r
e
a
d
r
a
n
c
h
d
r
e
s
s
i
n
g
e
v
e
n
l
y
o
v
e
r
c
h
e
e
s
e
.
C
o
v
e
r
,
a
n
d
r
e
f
r
i
g
e
r
a
t
e
f
o
r
a
t
l
e
a
s
t
2
h
o
u
r
s
.
G
a
r
n
i
s
h
w
i
t
h
f
r
e
s
h
p
a
r
s
l
e
y
,
i
f
d
e
s
i
r
e
d
.
Review this recipe