Black-Eyed Pea Cornbread
- 1 lb. sausage
- 1 onion, chopped
- 1 c. cornmeal
- 1/2 c. flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs, slightly beaten
- 1 c. buttermilk
- 1/2 c. oil (sausage drippings)
- 4 oz. can chopped chilies
- 3/4 c. creamed corn
- 2 c. grated Cheddar cheese
- 15 oz. can black-eyed peas
- Preheat oven to 350u0b0.
- Cook sausage and onions in large skillet until meat is browned.
- Drain and set aside.
- Combine cornmeal, flour, salt and soda in large bowl.
- In another bowl combine eggs, buttermilk and oil together.
- Combine with dry ingredients using a few quick strokes.
- Add sausage, onion, drained chilies, corn, cheese and drained peas.
- Pour in 9 x 13-inch pan and bake at 350u0b0 for 50 to 55 minutes.
sausage, onion, cornmeal, flour, salt, baking soda, eggs, buttermilk, oil, chilies, corn, cheddar cheese, blackeyed peas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=994395 (may not work)