Black-Eyed Pea Cornbread

My mother-in-law passed down this black-eyed peas and 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.


Recipes · Bread · Quick Bread Recipes · Cornbread Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 5 mins
Servings: 12
Total Time: 1 hrs 20 mins
Yield: 1 9x13-inch baking pan

Ingredients

Ingredients List

  • 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 jalapeño peppers


Directions

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


Nutrition Facts (per serving)

Nutrition Facts
377 Calories
25g Fat
24g Carbs
15g Protein


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