Black-Eyed Pea Cornbread
- 1 lb. hot pork sausage
- 1 whole onion, chopped
- 1 c. cornmeal
- 2 eggs
- 1 c. buttermilk
- 1 small bell pepper
- 1 (15 oz.) Trappey's brand black-eyed peas/jalapenos
- 1 (8 oz.) grated Cheddar cheese
- 1 tsp. salt
- 1/2 c. plain flour
- 1/2 tsp. baking soda
- 1/3 c. vegetable oil
- 3/4 c. cream-style corn
- Cook sausage and chopped onion until brown. Drain off fat and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together and pour over dry ingredients. Add sausage, onion, bell pepper, corn and peas. Then add in grated cheese. Make sure muffin tins are sprayed generously with Pam nonstick spray. Pour about 1/3 of muffin tin with mixture. Bake at 350u0b0 for approximately 45 minutes, until golden brown.
hot pork sausage, onion, cornmeal, eggs, buttermilk, bell pepper, blackeyed peasjalapenos, cheddar cheese, salt, flour, baking soda, vegetable oil, creamstyle corn
Taken from www.cookbooks.com/Recipe-Details.aspx?id=83629 (may not work)