Black-Eyed Pea Salsa with Cheddar Cornbread Dippers

Name: Black-Eyed Pea Salsa with Cheddar Cornbread Dippers
Prep time: 25 min
Yield: 5 cups salsa, 48 dippers
Ingredients: Salsa; 1 (16 oz.) jar chunky salsa (mild, medium or hot); 2 (16 oz.) cans black-eyed peas, drained; 1 (11 oz.) can Southwestern style or 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 oz.) packages Martha White® Buttermilk Cornbread & Muffin Mix; 2 large eggs; 1 1/4 cups water; 2 cups shredded sharp cheddar cheese; 1 teaspoon crushed red pepper flakes

Black-Eyed Pea Salsa with Cheddar Cornbread Dippers was pinched from <a href="http://www.marthawhite.com/recipes/black-eyed-pea-salsa-with-cheddar-cornbread-dippers-5764" target="_blank">www.marthawhite.com.</a>

INGREDIENTS

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Salsa

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1 (16 oz.) jar chunky salsa (mild, medium or hot)

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2 (16 oz.) cans black-eyed peas, drained

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1 (11 oz.) can Southwestern style or whole kernel corn, drained

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1 medium green bell pepper, chopped

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4 tablespoons fresh lime juice

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1 teaspoon garlic salt

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2 tablespoons fresh cilantro, chopped

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Cornbread Dippers

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Crisco® Original No-Stick Cooking Spray

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2 (6 oz.) packages Martha White® Buttermilk Cornbread & Muffin Mix

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2 large eggs

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1 1/4 cups water

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2 cups shredded sharp cheddar cheese

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1 teaspoon crushed red pepper flakes

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