Black-Eyed Pea Cornbread

You can also use a regular can of black-eyed peas & add a 4 oz. can of chopped sliced jalapenos.

Black-Eyed Pea Cornbread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb spicy ground pork sausage

  • 1

    medium onion, chopped

  • ½

    bell pepper, chopped

  • 1

    cup white cornmeal

  • ½

    cup all-purpose flour

  • 1

    tsp salt

  • ½

    tsp baking soda

  • 2

    large eggs, lightly beaten

  • 1

    cup buttermilk

  • cup vegetable oil

  • 1

    (15 oz) can Trappey's brand black-eyed peas with jalapeños, drained & rinsed

  • 2

    cups (8 ounces) shredded Cheddar cheese

  • ¾

    cup cream-style corn

  • 1

    (4.5 oz) can chopped green chiles, optional

Directions

Cook sausage, onion, & bell pepper in a large skillet over medium-high heat, until sausage is no longer pink. Drain. In a large bowl, combine cornmeal, flour, salt, & baking soda. In a small bowl, stir together eggs, buttermilk, & oil until combined. Add to dry ingredients, stirring just until moistened--batter will not be smooth. Add sausage mixture, peas, cheese, corn, & green chilies, if using, to batter & stir well. Pour into a greased 9 x 13 baking dish. Bake at 350° for 45 minutes to an hour or until golden & set. Cut into 1 inch cubes.


Nutrition

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