Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5336
Name
Mattie Patterson
Recipe Title
Black-Eyed Pea Corn Bread
Recipe Theme
Main Dishes
Cooperative
Tallapoosa River EC
Ingredients
1 pound bulk pork sausage
1 onion, chopped
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup chopped green pepper
5 ounces creamed corn
8 ounces grated Cheddar cheese
2 cups cooked black-eyed peas, rinsed and drained
Directions
Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a large skillet, brown sausage and onion over high heat, breaking up sausage. Drain and set aside. Combine cornmeal, flour, salt and baking soda. In a separate bowl beat eggs, buttermilk and oil. Combine cornmeal, flour, salt and baking soda. In a separate bowl beat eggs, buttermilk and oil. Combine egg mixture with dry ingredients (batter should not be smooth). Add sausage, green pepper, corn, cheese and black-eyed peas. Spread evenly in the prepared pan. Bake 50 to 55 minutes until lightly browned. Serve with salad and a vegetable.