Cornbread Salad

1 package Jiffy cornbread mix

1 cup cream style corn

½ cup sour cream

½ cup grated sharp cheddar cheese

½ teaspoon cayenne pepper

1 can kidney beans, rinsed and drained

1 can corn, drained

1 sweet onion, finely chopped

3 large tomatoes, chopped

1 green pepper, finely chopped

2 cups shredded cheddar cheese

1 pint sour cream

1 package ranch dressing mix

Chopped parsley leaves for garnish

Preheat oven to 375F. Combine cornbread mix, cream corn, ½ cup sour cream, sharp cheddar, and cayenne pepper. Bake in an ungreased 8x8 pan for 30 minutes or golden brown. Cool cornbread then cut into 1 inch cubes. Put cubed cornbread into a large glass bowl. Layer beans, corn, onion, pepper, tomatoes, and cheese. Mix sour cream and ranch dressing mix. Spread dressing evenly over cheese. Refrigerate at least 2 hours. Garnish with parsley before serving.