Happy New Year everyone! And since it's New Year's Day, it's also time for another blackeyed pea recipe. I've done spicy peas, pea dip, pea jambalaya, pea cakes... But I haven't done blackeyed pea cornbread. And this recipe looked too good to pass up. With all of the delicious things in this cornbread, you really only need a nice salad or some collard greens to round out your meal. Enjoy and good luck in 2019!
One-Dish Blackeyed Pea Cornbread
Adapted from My Recipes
1 pound spicy ground pork sausage
1 medium onion, finely diced
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon sea salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
1 (15-ounce) can blackeyed peas with jalapeños, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
¾ cup cream-style corn
1 (4-ounce) can chopped green chiles
Preheat oven to 350°F. Grease a 13x9-inch baking dish.
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, blackeyed peas, and remaining ingredients to batter, stirring well.
Pour into prepared baking dish and bake 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° for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. To reheat directly from the freezer, bake, covered, at 350° for 1 hour. Uncover and bake 10 more minutes or until thoroughly heated.
Makes 6 servings