 | | Black Eyed Pea Cornbread |
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1 lb. bulk pork sausage
1 onion, chopped
1 c. white corn meal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 (4 oz.) can chopped green chilies, drained
3/4 c. cream style corn
2 c. grated cheddar cheese
1 (15 oz.) can black eyed peas, drained
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| Instructions |
| Preheat oven to 350 degrees. Grease a 13"x9"x2" pan. Cook sausage and onions in large skillet until sausage is browned. Drain and set aside. Combine corn meal, flour, salt and soda in a large bowl. In another bowl beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage and onion, chilies, corn, cheese and black eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 12 servings. |
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