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

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.