Black-Eyed Pea Salsa With Cheddar Cornbread Dippers Recipe

Name: Black-Eyed Pea Salsa With Cheddar Cornbread Dippers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) jar chunky salsa (mild, medium or hot); 2 (16 ounce) cans black-eyed peas, drained; 1 (11 ounce) cansouthwestern 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) packagesmartha white buttermilk cornbread mix; 2 large eggs; 1 ¼ cups water; 2 cups shredded sharp cheddar cheese; 1 teaspoon crushed red pepper flakes

Servings: persons

1 (16 ounce) jar chunky salsa (mild, medium or hot)
2 (16 ounce) cans black-eyed peas, drained
1 (11 ounce) cansouthwestern 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) packagesmartha white buttermilk cornbread mix
2 large eggs
1 ¼ cups water
2 cups shredded sharp cheddar cheese
1 teaspoon crushed red pepper flakes

1
COMBINE all salsa ingredients into a large bowl.
2
Cover and chill until serving time.
3
HEAT oven to 450 degrees F. Spray two 8x8-inch pans with no-stick cooking spray.
4
Combine cornbread mix, eggs, and water in a large mixing bowl.
5
Stir until blended.
6
Stir in cheese and red pepper flakes.
7
DIVIDE batter between pans.
8
Bake 20 to 25 minutes or until golden brown.
9
Remove from oven.
10
Turn out onto cooling rack.
11
Cool completely.
12
REDUCE oven temperature to 350 degrees F. Cut each cornbread into 1/2-inch thick slices with serrated knife.
13
Cut each slice in half crosswise.
14
Place in single layer on large baking sheet.
15
Bake 10 minutes.
16
Turn and bake 8 to 10 minutes longer or until crisp and golden brown.
17
Serve with chilled salsa.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) jar chunky salsa (mild, medium or hot), 2 (16 ounce) cans black-eyed peas, drained, 1 (11 ounce) cansouthwestern style corn or 1 (11 ounce) can whole kernel corn, drained, 1 medium green bell pepper, chopped, and more.

Yes, Black-Eyed Pea Salsa With Cheddar Cornbread Dippers falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Salsa With Cheddar Cornbread Dippers

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