- cooking spray
- 1 pound bulk spicy breakfast sausage
- 1 onion, chopped
- 1 cup white cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 (15 ounce) can black-eyed peas, drained
- 1 (8 ounce) package shredded Cheddar cheese
- 3/4 cup cream-style corn
- 1 (4.5 ounce) can chopped green chile peppers
- 1/4 cup chopped pickled jalapeno peppers
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- 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.
- Mix cornmeal, flour, salt, and baking soda together in a large bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
07/19/2019
recipepes.com
black-eyed pea cornbread, recipe
PT15M
PT1H
5
455 calories
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