Bread Recipe ⤏ Black-Eyed Pea Cornbread

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Ingredients

• cooking spray
• 1 pound bulk spicy breakfast sausage
• 1 onion, chopped
• 1 cup white cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 eggs, lightly beaten
• 1 (15 ounce) can black-eyed peas, drained
• 1 (8 ounce) package shredded Cheddar cheese
• ¾ cup cream-style corn
• 1 (4.5 ounce) can chopped green chile peppers
• ¼ cup chopped pickled jalapeno peppers

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
3. Mix cornmeal, flour, salt, and baking soda together in a large bowl.
4. Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts

• calories376.9
• carbohydrateContent23.5 g
• cholesterolContent73.1 mg
• fatContent25.2 g
• fiberContent2.8 g
• proteinContent15.1 g
• saturatedFatContent8.7 g
• sodiumContent1059.9 mg
• sugarContent2.9 g