Southern Cornbread Salad

INGREDIENTS

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