2 (15.5-ounce) cans black-eyed peas, rinsed and drained
2 (11-ounce) cans Rotel tomatoes with juice
1 (11-ounce) can white shoe peg corn, drained
1 cup fresh tomatoes, chopped
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
½ bell pepper, chopped
1 bunch green onions, chopped
3 jalapeños, seeded and chopped
1 envelope Italian Salad Dressing mix
1 teaspoon cumin
1 teaspoon garlic salt
Mix all ingredients in a large bowl and chill for several hours. Check seasonings and adjust. Serve with grilled cornbread.
Yield: about 8 cups.
FOR THE CORNBREAD:
2 eggs, lightly beaten
1 cup buttermilk
½ cup sour cream
1 cup self-rising cornmeal
1 cup plain flour
1 teaspoon salt
1 teaspoon sugar
6 tablespoons butter, melted and divided
Preheat oven to 400 degrees. Spread 2 tablespoons melted butter on the bottom and sides of a jelly roll pan. In a small bowl combine eggs, buttermilk, sour cream, and 2 tablespoons melted butter. In another bowl mix the cornmeal, flour, salt, and sugar, then add buttermilk mixture and mix but do not over-mix. Pour mixture into jellyroll pan, spreading completely to the edges and place in hot oven. Cook for 10-12 minutes until golden. Remove cornbread from oven. Let cool. When cornbread has cooled, invert pan onto cutting surface and cut into 3” x 3” squares or small triangles. Brush with remaining 2 tablespoons melted butter. Heat grill to medium heat, or if using grill pan heat to medium-high. Place cornbread squares on heated surface and grill lightly on both sides, just enough to leave grill marks. Serve with black-eyed pea salsa.
Yield: 24 servings.
