1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
1/2 cup chopped red onion
1 tablespoon chopped cilantro
4 cups crumbled cornbread
2 (15.25-ounce) cans whole kernel corn, drained
1 (15-ounce) can black beans, rinsed, drained
1 (15.8-ounce) can black-eyed peas, rinsed, drained
8 ounces (2 cups) shredded hot pepper Monterey Jack cheese
Combine sour cream and salsa in small bowl until well mixed; set aside.
Combine tomatoes, green pepper, onion and cilantro in small bowl; set aside.
Place 2 cups cornbread into 4-quart glass bowl or 13x9-inch glass baking dish.
Top with half of corn, beans, black-eyed peas, cheese and tomato mixture.
Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
Spread sour cream mixture over cheese.
Top with remaining tomato mixture.
Cover; refrigerate at least 2 hours or up to 8 hours.
Shared by Linda Gonzalez
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