Black-Eyed Pea Cornbread

My mother-in-law passed down this black-eyed peas and cornbread recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 377 Calories

Ingredients

• ½ cup vegetable oil
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup all-purpose flour
• 1 onion, chopped
• 2 eggs, lightly beaten
• 1 (8 ounce) package shredded Cheddar cheese
• 1 cup white cornmeal
• cooking spray
• ¼ cup chopped pickled jalapeno peppers
• 1 (15 ounce) can black-eyed peas, drained
• 1 (4.5 ounce) can chopped green chile peppers
• 1 pound bulk spicy breakfast sausage
• ¾ cup cream-style corn

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

Mix cornmeal, flour, salt, and baking soda together in a large bowl.

Step 4

Whisk buttermilk, oil, and eggs together in a small bowl. Add to cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños. Pour batter into the prepared baking dish.

Step 5

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.