My mother-in-law passed down this black-eyed pea cornbread recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.
Ingredients
- cooking spray:
- bulk spicy breakfast sausage: 1 pound
- onion: 1 piece (chopped)
- white cornmeal: 1 cup
- all-purpose flour: 0.5 cup
- salt: 1 tsp
- baking soda: 0.5 tsp
- buttermilk: 1 cup
- vegetable oil: 0.5 cup
- eggs, lightly: 2 piece (beaten)
- black-eyed peas: 1 can (15 ounce can, drained)
- cheddar cheese: 1 pack (8 ounce pack, shredded)
- cream-style corn: 0.75 cup
- green Chili peppers: 1 can (4.5 ounce can, chopped)
- pickled jalapeno peppers: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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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.
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Mix cornmeal, flour, salt, and baking soda together in a large bowl.
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Whisk buttermilk, oil, and eggs together in a small bowl. Add to cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños. Pour batter into the prepared baking dish.
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Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
