Cynthia'S Black Eyed Pea Cornbread

• 1 c. cornmeal
• 1/2 c. flour
• 1 tsp. salt
• 1/2 tsp. soda
• 2 eggs, slightly beaten
• 1 c. buttermilk
• 1/2 c. corn oil
• 1 onion, chopped
• 1 jalapeno pepper, chopped
• 3/4 c. cut corn (fresh or frozen), drained
• 1 lb. browned sausage or hamburger meat
• 1 c. cooked black eyed peas, drained (or 1 can of black eyed peas)
• 1/2 lb. cheddar cheese, grated

1. Mix together the corn meal, flour, salt and soda.
2. Make a well in the center and put in the eggs, buttermilk and oil.
3. Stir just until mixed.
4. Add in the onion, jalapeno pepper, corn and meat and mix again.
5. Fold in the black eyed peas and cheese.
6. Pour into well greased pan to at least 1/2 to 3/4 inch thickness.
7. I like it thicker, so I use a 9 x 13 inch pan.
8. Bake at 350u0b0 for 45 minutes. Test for doneness.
9. Best when served hot.

cornmeal, flour, salt, soda, eggs, buttermilk, corn oil, onion, pepper, corn, sausage, cooked black eyed peas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=12114 (may not work)