| | Directions | | Cornbread - Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet coated with 1/4 C oil or 1/2 stick of butter melted in skillet. Place skillet in 375° preheated oven and bake until golden brown, approximately 30 minutes. In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. |
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| Ingredients | | - |  | 1 batch cornbread, cut into 1 inch cubes |
| - | | 1 can pinto or kidney beans, rinsed and drained (14.5 ounce can) |
| - | | 1 can niblet corn, drained (15 ounce can) |
| - | | 1 Vidalia onion, finely chopped (medium) |
| - | | 1 green bell pepper, finely chopped (large) |
| - | | 3 tomatoes, chopped (large) |
| - | | 2 cups grated sharp cheddar |
| - | | 1 cup Ranch dressing |
| - | | Cornbread |
| - | | 1/4 cup oil or 1/2 stick butter 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 |
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