Cheesy Tator-Cornbread Pops With Zesty Sauce

Ready, Set, Cook! Special Edition Contest Entry: This recipe can be used as an entree or appetizer. The potatoe/cornbread balls (pops) are easy to assemble, fast cooking, fun to serve, delicious and healthy. The potato/cornbread balls can even be frozen uncooked ahead of time and baked when ready to serve. The sauce takes only a few minutes to cook and can be stored in refrigeratoe ahead of time and re-heated on stove or by microwave.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 18-36 balls (pops)

Ingredients

• Cheesy Tater-Cornbread Pops

• 1 (24 ounce) package  Simply Potatoes Traditional Mashed Potatoes
• 1 (6 ounce) package cornbread stuffing mix
• 1 1⁄2 water
• 1⁄4 cup butter or 1⁄4 cup margarine
• 2  eggs
• 1  cup  shredded cheddar cheese

• Zesty Sauce

• 16  ounces  prepared salsa, sauce
• 1⁄2 cup corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1  tablespoon fresh cilantro
• 1⁄2 teaspoon cumin
• 1 (8 ounce) package cream cheese
• 1  cup sour cream

Directions

1. Tator-cornbread Pops:
2. Preheat oven to 375 degrees.
3. Remove Simply Potatoes Traditional Mashed Potatoes from package and place potatoes into large mixing bowl.
4. On top of stove, in medium-size pan, heat water and butter until boiling. Add Package of stuffing mix to water and remove from heat, stirring until well blended. Allow to rest for 3 minutes.
5. Beat eggs with fork until blended and add to potaoes in bowl and mix with potatoes.
6. Add cornbread stuffing to potato-egg mixture and stir until well blended.
7. Stir cheese into potatoe-cornbread mixture.
8. Grease cookie sheets.
9. Using hands or ice cream dipper, shape potatoe mixture into balls and place on greased cookie sheet.
10. If serving as entree, make the balls 2-inch size.
11. If serving as appetizers, make the balls 1-inch in size.
12. Bake for 30 minutes for larger balls and 20 -25 minutes for smaller balls or until set and golden brown on edges.
13. Serve warm with sauce.
14. Zesty Sauce Instructions:
15. In 10-inch skillet, heat salsa sauce, corn and beans over medium-high heat.
16. Add cilantro and cumin to salsa mixture.
17. Cut cream cheese into four chunks and add to salsa mix, stirring until cheese is melted and completly blended.
18. Bring to a soft boil while stirring, reduce heat add sour cream and simmer for about three minutes.
19. Pour sauce into bowl with dipping spoon or gravy server. Serve warm.
20. As entree serves 6.
21. As appetizer, serves 12.