1 (16 ounce) jar chunky salsa (mild, medium or hot) |
2 (16 ounce) cans black-eyed peas, drained |
1 (11 ounce) can southwestern 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) packages martha white buttermilk cornbread mix |
2 large eggs |
1 1/4 cups water |
2 cups shredded sharp cheddar cheese |
1 teaspoon crushed red pepper flakes |