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Black-Eyed Pea Cornbread

5

0 min

Black-Eyed Pea Cornbread

Black-Eyed Pea Cornbread Photo 1

Time

0 min

Serving

12 persons

Calories

377

Rating

5.00★ (6)

Cuisine

Author: Victoria Buriak
My mother-in-law passed down this black-eyed pea cornbread 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.

Ingredients

  • cooking spray:
  • bulk spicy breakfast sausage: 1 pound
  • onion: 1 piece (chopped)
  • white cornmeal: 1 cup
  • all-purpose flour: 0.5 cup
  • salt: 1 tsp
  • baking soda: 0.5 tsp
  • buttermilk: 1 cup
  • vegetable oil: 0.5 cup
  • eggs, lightly: 2 piece (beaten)
  • black-eyed peas: 1 can (15 ounce can, drained)
  • cheddar cheese: 1 pack (8 ounce pack, shredded)
  • cream-style corn: 0.75 cup
  • green Chili peppers: 1 can (4.5 ounce can, chopped)
  • pickled jalapeno peppers: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
    Black-Eyed Pea Cornbread Photo 2
  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.
    Black-Eyed Pea Cornbread Photo 3
  3. Mix cornmeal, flour, salt, and baking soda together in a large bowl.
    Black-Eyed Pea Cornbread Photo 4
  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.
    Black-Eyed Pea Cornbread Photo 5
  5. Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
    Black-Eyed Pea Cornbread Photo 6

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