Black-Eyed Pea Cornbread
Description
Up your cornbread game with this family recipe featuring black-eyed peas, spicy breakfast sausage, pickled jalapeño peppers, and cheese.
Ingredients
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cooking spray
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1 pound bulk spicy breakfast sausage
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1 onion, chopped
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1 cup white cornmeal
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 cup buttermilk
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1/2 cup vegetable oil
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2 eggs, lightly beaten
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1 (15 ounce) can black-eyed peas, drained
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1 (8 ounce) package shredded Cheddar cheese
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3/4 cup cream-style corn
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1 (4 1/2 ounce) can chopped green chile peppers
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1/4 cup chopped pickled jalapeño peppers
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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.
3
Mix cornmeal, flour, salt, and baking soda together in a large bowl.
4
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.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.