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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Eyed Peas, Cornbread and Sausage Casserole Recipe

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This recipe for Black Eyed Peas, Cornbread and Sausage Casserole is from Curtis and Brett's Family and Friends Cookbook, 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 hot pork sausage (use regular if desired)
1 C white cornmeal
½ C all-purpose flour
1 tsp salt
½ tsp baking soda
2 eggs
1 C buttermilk
½ C vegetable oil
1 (15-oz) can black eyed peas, drained
2 cups shredded cheddar cheese (shred fresh)
¾ cup creamed corn
1 (4-oz) can diced jalapeños
1 (4.5-oz) can diced green chiles

Directions:
Directions:
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.

In a skillet over medium high heat, cook sausage until crumbled and no longer pink. Drain fat. Set aside.

Combine cornmeal, flour, salt, baking soda, eggs, buttermilk and oil. NOTE: see * about using a boxed cornbread mix instead.

Stir cooked sausage, black eyed peas, cheese, creamed corn, jalapeños and green chiles into cornbread batter. Pour into prepared pan.

Bake, uncovered, for 1 hour.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min plus cooking
Personal Notes:
Personal Notes:
*Use a boxed mix such as Jiffy instead of listed ingredients. Add some pickled jalapeños for extra flavor.

Original recipe at https://www.plainchicken.com/black-eyed-pea-cornbread-casserole/

 

 

 

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