Ingredients
-
-
1
-
2
-
1
-
1
-
4
-
1
-
2
-
-
-
2
-
2
-
1 1/4
-
2
-
1
Directions
Black-Eyed Pea Salsa With Cheddar Cornbread Dippers, Recipe is from Martha White , Recipe is from Martha White
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Steps
|
1
Done
|
Combine All Salsa Ingredients Into a Large Bowl. Cover and Chill Until Serving Time. |
|
2
Done
|
Heat Oven to 450 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
Done
|
Divide Batter Between Pans. Bake 20 to 25 Minutes or Until Golden Brown. Remove from Oven. Turn Out Onto Cooling Rack. Cool Completely. |
|
4
Done
|
Reduce Oven Temperature to 350 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. |
