Sweet Pea Corncake

• 1 cup cornmeal
• 1 cup flour
• 14 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 14 cup butter, melted
• 0.5 (16 ounce) can pumpkin puree
• 0.5 (16 ounce) can black-eyed peas, drained
• 1 teaspoon sour cream (optional)
• 1 tablespoon maple syrup (optional)

1. in large bowl, combine and mix dry ingredients.
2. in second bowl, combine wet ingredients, pumpkin and black eyed peas.
3. add wet mixture to dry mix and stir until well combined, mixture should be thick.
4. heat coconut oil in skillet.
5. put 1/4 cup batter in hot oil and cook as you would pancakes, flipping when bubbles form around edge.
6. serve with dollop of sour cream or maple syrup.

cornmeal, flour, sugar, baking powder, salt, egg, buttermilk, butter, pumpkin puree, blackeyed peas, sour cream, maple syrup

Taken from www.food.com/recipe/sweet-pea-corncake-523025 (may not work)