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Black-Eyed Pea Cornbread
Black-Eyed Pea Cornbread
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Elevate your cornbread with a zesty twist using black-eyed peas, spicy sausage, pickled jalapeños, and cheese in a family-favorite recipe.
Ingredients:
  • cooking spray
  • 1 pound bulk spicy breakfast sausage
  • 1 onion, chopped
  • 1 cup white cornmeal
  • 0.5 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 (15 ounce) can black-eyed peas, drained
  • 1 (8 ounce) package shredded Cheddar cheese
  • 0.75 cup cream-style corn
  • 1 (4.5 ounce) can chopped green chile peppers
  • 0.25 cup chopped pickled jalapeño peppers
Instructions:
  • - Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish with cooking spray.
  • In a large skillet over medium heat, sauté the sausage and onion until the sausage is crumbly and no longer pink, approximately 5 minutes. Remove and drain on paper towels.
  • Combine the cornmeal, flour, salt, and baking soda in a large bowl.
  • In a small bowl, combine buttermilk, oil, and eggs, whisking until smooth. Add the mixture to the cornmeal, stirring until just combined. Fold in sausage, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños. Pour the batter into the baking dish.
  • Bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.

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