Tuesday, August 10, 2010

Black Eyed Pea Cornbread

This can be cut into small squares and servers as an appitizer or served as a meal with a salad

1 pound ground pork sausage (I use mild)
1 medium onion, diced
1 cup white corn meal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups (8 oz) shredded Cheddar cheese
¾ cup cream-style corn
¼ cup chopped pickled jalapeno peppers
1 (4.5 oz) can chopped green chiles
Cook sausage and onion in a skillet, 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.

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