Black-Eyed Pea Salsa With Cheddar Cornbread Dippers

• 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 14 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.

chunky salsa, blackeyed peas, cansouthwestern style corn, green bell pepper, lime juice, garlic salt, fresh cilantro, cooking spray, eggs, water, cheddar cheese, red pepper

Taken from www.food.com/recipe/black-eyed-pea-salsa-with-cheddar-cornbread-dippers-444407 (may not work)