Black-Eyed Pea Cornbread Recipe

Name: Black-Eyed Pea Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sausage; 1 onion, chopped; 1 c. cornmeal; 1/2 c. flour; 1 tsp. salt; 1/2 tsp. baking soda; 2 eggs, slightly beaten; 1 c. buttermilk; 1/2 c. oil (sausage drippings); 4 oz. can chopped chilies; 3/4 c. creamed corn; 2 c. grated Cheddar cheese; 15 oz. can black-eyed peas

Servings: persons

1 lb. sausage
1 onion, chopped
1 c. cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. buttermilk
1/2 c. oil (sausage drippings)
4 oz. can chopped chilies
3/4 c. creamed corn
2 c. grated Cheddar cheese
15 oz. can black-eyed peas

1
Preheat oven to 350u00b0.
2
Cook sausage and onions in large skillet until meat is browned.
3
Drain and set aside.
4
Combine cornmeal, flour, salt and soda in large bowl.
5
In another bowl combine eggs, buttermilk and oil together.
6
Combine with dry ingredients using a few quick strokes.
7
Add sausage, onion, drained chilies, corn, cheese and drained peas.
8
Pour in 9 x 13-inch pan and bake at 350u00b0 for 50 to 55 minutes.

1661

kcal

Calories

140

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 13 ingredients. The key ingredients include: 1 lb. sausage, 1 onion, chopped, 1 c. cornmeal, 1/2 c. flour, and more.

Yes, Black-Eyed Pea Cornbread 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 Cornbread

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