One-Dish Black-eyed Pea Cornbread
1 pound spicy ground pork sausage
1 medium onion, diced
1 cup white cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 15 ounce can black-eyed peas, drained
2 cups shredded Cheddar cheese
3/4 cup cream-style corn
1/4 cup chopped pickled jalapeno peppers
1 4.5 ounce can chopped green chiles
Cook sausage and onion in a large skillet over medium-high heat 5 minutes,
stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients,
stirring just until moistened. (Batter will not be smooth.) Add sausage
mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13 x 9-inch baking dish.
Bake at 350 degrees for 1 hour or until golden and set.
Note: Freeze baked cornbread up to 1 month, if desired. Thaw in refrigerator
overnight. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 10
more minutes or until thoroughly heated. To reheat directly from the freezer,
bake, covered, at 350 degrees for 1 hour. Uncover and bake 10 more minutes or
until thoroughly heated.
Makes 6 servings.
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