Black-Eyed Pea Cornbread recipe
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Ingredients
- cooking spray 1 pound bulk spicy breakfast sausage 1 onion, chopped 1 cup white cornmeal ½ cup all-purpose flour 1 teaspoon salt ½ teaspoon baking soda 1 cup buttermilk ½ cup vegetable oil 2 eggs, lightly beaten 1 (15 ounce) can black-eyed peas, drained 1 (8 ounce) package shredded Cheddar cheese ¾ cup cream-style corn 1 (4.5 ounce) can chopped green chile peppers ¼ cup chopped pickled jalapeno peppers
Nutrition Info
- 376.9 caloriescarbohydrate: 23.5 gcholesterol: 73.1 mgfat: 25.2 gfiber: 2.8 gprotein: 15.1 gsaturatedFat: 8.7 gservingSize: -sodium: 1059.9 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Pea Cornbread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
Mix cornmeal, flour, salt, and baking soda together in a large bowl.
Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.