Name: Black-Eyed Pea Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cooking spray -; Bulk spicy breakfast sausage - 1 pound; Onion, chopped - 1; White cornmeal - 1 cup; All-purpose flour - ½ cup; Salt - 1 teaspoon; Baking soda - ½ teaspoon; Buttermilk - 1 cup; Vegetable oil - ½ cup; Eggs, lightly beaten - 2; Black-eyed peas, drained - 1 (15 ounce) can; Shredded Cheddar cheese - 1 (8 ounce) package; Cream-style corn - ¾ cup; Chopped green chile peppers - 1 (4.5 ounce) can; Chopped pickled jalapeño peppers - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Pea Cornbread

1. Cooking spray -

2. Bulk spicy breakfast sausage - 1 pound

3. Onion, chopped - 1

4. White cornmeal - 1 cup

5. All-purpose flour - ½ cup

6. Salt - 1 teaspoon

7. Baking soda - ½ teaspoon

8. Buttermilk - 1 cup

9. Vegetable oil - ½ cup

10. Eggs, lightly beaten - 2

11. Black-eyed peas, drained - 1 (15 ounce) can

12. Shredded Cheddar cheese - 1 (8 ounce) package

13. Cream-style corn - ¾ cup

14. Chopped green chile peppers - 1 (4.5 ounce) can

15. Chopped pickled jalapeño peppers - ¼ cup

How to cook deliciously - Black-Eyed Pea Cornbread

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

2. Stage

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. Stage

Mix cornmeal, flour, salt, and baking soda together in a large bowl.

4. Stage

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. Stage

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.