Black-Eyed Pea Cornbread | Cookingwithdia

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.

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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