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

1. Preheat oven to 350u0b0.
2. Cook sausage and onions in large skillet until meat is browned.
3. Drain and set aside.
4. Combine cornmeal, flour, salt and soda in large bowl.
5. In another bowl combine eggs, buttermilk and oil together.
6. Combine with dry ingredients using a few quick strokes.
7. Add sausage, onion, drained chilies, corn, cheese and drained peas.
8. 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)