Black Eyed Pea Cornbread Recipe

• 1 pound bulk pork sausage
• 1 onion, minced
• 1 c. white cornmeal
• 1/2 c. flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 Large eggs, slightly beaten
• 1 c. buttermilk
• 1/2 c. vegetable oil
• 1 (4 ounce.) can minced green chilies, liquid removed
• 3/4 c. cream-style corn
• 2 c. (8 ounce.) grated Cheddar cheese
• 1 (15 ounce.) can black-eyed peas, liquid removed

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 x 2 inch pan.
3. Cook sausage and onion in a large skillet till sausage is browned.
4. Drain and set aside.
5. Combine cornmeal, flour, salt, and soda in a large bowl.
6. In another bowl, beat Large eggs, buttermilk, and oil together.
7. Combine with dry ingredients using a few quick strokes (batter does not need to be blended till smooth).
8. Add in sausage, onion, chilies, corn, cheese, and black-eyed peas.
9. Pour into prepared pan and bake at 350 degrees for 50 to 55 min or possibly till knife inserted in center comes out clean.
10. Serves 8 to 12.

pork sausage, onion, white cornmeal, flour, salt, baking soda, eggs, buttermilk, vegetable oil, green chilies, creamstyle corn, cheddar cheese, blackeyed peas

Taken from cookeatshare.com/recipes/black-eyed-pea-cornbread-43517 (may not work)