Black-Eyed Pea Cornbread

Ingredients

  • cooking spray
  • 1 pound bulk spicy breakfast sausage
  • 1onion, chopped
  • 1 cup white cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2eggs, lightly beaten
  • 1 (15 ounce) can black-eyed peas, drained
  • 1 (8 ounce) package shredded Cheddar cheese
  • ¾ cup cream-style corn
  • 1 (4.5 ounce) can chopped green chile peppers
  • ¼ cup chopped pickled jalapeno peppers
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.

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  • Step 2

    Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.

  • Step 3

    Mix cornmeal, flour, salt, and baking soda together in a large bowl.

  • Step 4

    Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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