| Black Eyed Pea Corn Bread
1 pound of bulk pork sausage
1 onion, chopped
1 cup of white corn meal
1/2 cup of flour
1 teaspoon of salt
1/2 teaspoon of baking soda
2 eggs, slightly beaten
1 cup of buttermilk
1/2 cup of vegetable oil
One 4 ounce can of chopped green chilies, drained
3/4 cup of cream style corn
2 cups of grated cheddar cheese
One 15 ounce can of black eyed peas, drained |
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Preheat oven to 350ºF. Grease a 13"x9"x2" pan. Cook sausage and onions in large skillet until sausage is browned. Drain and set aside. Combine corn meal, flour, salt and soda in a large bowl. In another bowl beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage and onion, chilies, corn, cheese and black eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 12 servings. |
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