Black-Eyed Pea Corn Bread Recipe

Name: Black-Eyed Pea Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sausage; 1 c. cornmeal; 1/2 c. flour; 1 tsp. salt; 1/2 tsp. soda; 1 tsp. baking powder; 1/2 c. oil; 2 eggs, beaten; 1 onion, chopped; 1 c. buttermilk; 3/4 c. whole kernel corn; 1 c. cooked black-eyed peas; chopped jalapeno peppers to taste; 2 c. shredded Longhorn cheese

Servings: persons

1 lb. sausage
1 c. cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1/2 c. oil
2 eggs, beaten
1 onion, chopped
1 c. buttermilk
3/4 c. whole kernel corn
1 c. cooked black-eyed peas
chopped jalapeno peppers to taste
2 c. shredded Longhorn cheese

1
Brown sausage in skillet, stirring until crumbly; drain and set aside.
2
Combine cornmeal, flour, salt, soda, baking powder, oil, eggs and buttermilk in bowl; mix well.
3
Stir in corn, black-eyed peas, jalapeno peppers, sausage and half the cheese.
4
Pour into greased 11 x 14-inch baking pan.
5
Sprinkle remaining cheese over top.
6
Bake at 350u00b0 for 30 minutes or until set in center.
7
Approximately per serving, cal 337, prot 11 g, carbo 19 g, fiber 3 g, T fat, 24 g, chol 68 mg, sod 591 mg.

1509

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. sausage, 1 c. cornmeal, 1/2 c. flour, 1 tsp. salt, and more.

Yes, Black-Eyed Pea Corn Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Eyed Pea Corn Bread

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