Black-Eyed Pea Salsa With Cheddar Cornbread Dippers

Submitted by Pinay0618

"Recipe is from Martha White."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 48 pieces

ingredients

• Salsa

• 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 (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

• Cornbread Dippers

• crisco original no-stick cooking spray
• 2 (6 ounce) packages martha white buttermilk cornbread mix
• 2 large eggs
• 1 1⁄4 cups water
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon crushed red pepper flakes

directions

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.