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BLACK-EYED PEA CORNBREAD Recipe

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This recipe for BLACK-EYED PEA CORNBREAD is from Brown Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. spicy ground pork sausage
1 medium onion, diced
1 cup white cornmeal
1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup oil
1 can (15 oz.) black-eyed peas, drained
2 cups (8 oz.) shredded cheddar cheese
3/4 cup cream-style corn
1/4 cup chopped pickled jalapeno peppers
1 can (4.5 oz.) chopped green chilies
Directions:
Directions:
Cook sausage and onion in large skillet, stirring until crumbled. Drain. Combine cornmeal, flour, salt, and baking soda. Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients. Batter will not be smooth. Add sausage mixture, peas, and remaining ingredients to batter. Pour into greased 13x9-inch. baking dish. Bake at 350º for one hour or until golden. Can freeze up to one month. To reheat from frozen, bake covered at 350º for one hour. Uncover and bake 10 more minutes or until thoroughly heated.
Number Of Servings:
Number Of Servings:
6

 

 

 

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