Wednesday, May 6, 2009

Black Eyed Pea Cornbread

Note: As far as I am concerned this is a meal in one pan, but it is wonderful served with a side salad or a simple soup. But one of my favorite ways to serve this? With a plate of garden fresh tomatoes. Oh, yummy!

Black Eyed Pea Cornbread

1 pound sausage (we prefer spicy)
1 onion, chopped fine
1 cup white cornmeal
1/2 cup all purpose flour
1/2 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 can green chiles, chopped
1/4 cup chopped jalapeno pepper, pickled
3/4 cup cream style corn
2 cups shredded Cheddar cheese
1 can black eyed peas, drained

Cook sausage and onion in a skillet over medium heat. Stir until the sauage crumbles and is well done. Drain grease. Combine cornmeal, flour, soda, and salt in a bowl. Combine eggs, buttermilk, and oil and add to dry ingredients. Stir just until dry ingredients are moistened. The batter will be a little lumpy. Add sausage mix, green chiles, jalapeno pepper, corn, cheese, and black eyed peas to batter. Stir. Pour into a well greased 9 x 13 baking dish. Bake at 350 degrees for about an hour or until golden brown.


Tammy said...

This sounds so delicious! I would have to skip the jalapenos though. I am a spice wimp.

Michelle said...

I love Black Eyed Pea Cornbread. Question though, do you use white self rising corn meal?