INGREDIENTS
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1 batch cornbread, cut into 1-inch cubes
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1 (14.5-ounce) can red kidney beans, rinsed and drained
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1 (15-ounce) can niblet corn, drained
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1 medium Vidalia onion, finely chopped
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1 large green bell pepper, finely chopped
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3 large tomatoes, chopped
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2 cups grated sharp Cheddar
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1 (8-ounce) bottle ranch dressing
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Chopped fresh parsley leaves, for garnish