Black Eyed Pea Cornbread

• 1 pound Pork Sausage
• 1 whole Onion, Chopped
• 2 cups White Cornmeal
• 1/2 cups Flour
• 1 teaspoon Salt
• 1/2 teaspoons Baking Soda
• 2 whole Eggs, Beaten
• 1 cup Buttermilk
• 1/2 cups Vegetable Oil
• 1 can (4 Oz. Can) Chopped Green Chilies
• 3/4 cups Cream Style Corn
• 2 cups Grated Cheddar Cheese
• 1 can (15 Oz. Can) Black Eyed Peas, Drained

1. Preheat oven to 350 degrees; grease a 9x13 pan.
2. Cook sausage and onion in a large skillet until browned. Drain.
3. Combine cornmeal, flour, salt and baking soda in a large bowl.
4. In another bowl, beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth).
5. Add sausage and onion, chilies, corn, cheese and black-eyed peas.
6. Pour into pan and bake for 50-55 minutes.

sausage, onion, white cornmeal, flour, salt, baking soda, eggs, buttermilk, vegetable oil, green chilies, cream style, cheddar cheese, black eyed

Taken from tastykitchen.com/recipes/breads/black-eyed-pea-cornbread/ (may not work)