Black-eyed Pea Salsa With Cheddar Cornbread Dippers

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 (16 ounce) jar chunky salsa (mild, medium or hot)
• 2 (16 ounce) cans black-eyed peas, drained
• 1 (11 ounce) can southwestern style corn or 1 (11 ounce) can whole kernel corn, drained
• 1 medium green bell pepper, chopped
• 4 tablespoons fresh lime juice
• 1 teaspoon garlic salt
• 2 tablespoons fresh cilantro, chopped
• crisco original no-stick cooking spray
• 2 (6 ounce) packages martha buttermilk cornbread mix
• 2 large eggs
• 1 1/4 cups water
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon crushed red pepper flakes

Recipe

• 1 combine all salsa ingredients into a large bowl. cover and chill until serving time.
• 2 heat oven to 450º f. spray two 8x8-inch pans with no-stick cooking spray. combine cornbread mix, eggs, and water in a large mixing bowl. stir until blended. stir in cheese and red pepper flakes.
• 3 divide batter between pans. bake 20 to 25 minutes or until golden brown. remove from oven. turn out onto cooling rack. cool completely.
• 4 reduce oven temperature to 350º f. cut each cornbread into 1/2-inch thick slices with serrated knife. cut each slice in half crosswise. place in single layer on large baking sheet. bake 10 minutes. turn and bake 8 to 10 minutes longer or until crisp and golden brown. serve with chilled salsa.