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.


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.