Black-Eyed Pea Cornbread 3
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INGREDIENTS 1 pound bulk pork sausage
1 onion, chopped
1 cup white corn meal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-ounce) can chopped green chilies, drained
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-ounce) can black-eyed peas, rinsed and drainedPreheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan.
Cook sausage and onions in a large skillet until sausage is browned. Drain and set aside.
Combine corn meal, flour, salt, and baking soda in a large bowl. In another bowl beat eggs, buttermilk, and oil together. Combine with the dry ingredients using a few quick strokes (batter does not need to be blended until smooth).
Add sausage and onion mixture, chilies, corn, cheese, and black-eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until a knife inserted in center comes out clean.
Makes 8 to 12 servings