Black-Eyed Pea Cornbread recipe

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Ingredients

cooking spray
1 pound bulk spicy breakfast sausage
1 onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2 eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

Nutrition Info

376.9 calories
carbohydrate: 23.5 g
cholesterol: 73.1 mg
fat: 25.2 g
fiber: 2.8 g
protein: 15.1 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1059.9 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat 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 the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.

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

Recipe Yield

1 9x13-inch baking pan

Recipe Note

My mother-in-law passed down this very old 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.

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