"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black-eyed Pea Cornbread Recipe

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This recipe for Black-eyed Pea Cornbread, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renda Cogburn
Added: Friday, May 29, 2009


1 lb. pork sausage
1 medium onion, diced
1 cup white or yellow cornmeal
1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup oil
1 (4 oz.) can green chilies, drained
3/4 cup cream style corn
1 (8 oz.) pkg. shredded Cheddar cheese
1 (15 oz.) can black-eyed peas, drained

Brown sausage and onion. Drain. Set aside. Sift together the meal, flour, salt, and soda into a large bowl. In another bowl, combine eggs, buttermilk and oil. Pour egg mixture into the dry ingredients and stir together just until ingredients are combined. Do not overmix; batter does not need to be smooth. Stir into the batter the sausage/onion mixture, chilies, corn, cheese, and peas. Pour mixture into a hot greased 10 inch iron skillet. Bake at 350 for 50 to 55 minutes or until a knife inserted in the center comes out clean.




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