30 ounce black-eyed peas drained and rinsed canned
0.3 teaspoon chili powder
2 cups cornbread crumbled
0.3 cup cilantro leaves fresh chopped
1 cup regular corn frozen thawed
1 bell pepper green chopped
0.5 juice of lime
6 servings kosher salt
0.3 cup mayonnaise
4 plum tomatoes chopped
2 scallions minced
1 cup mexican-blend cheese shredded
1 cup cup heavy whipping cream sour
Equipment
bowl
whisk
plastic wrap
Directions
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl.
Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
