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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step: 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.

Step: 3

Mix cornmeal, flour, salt, and baking soda together in a large bowl.

Step: 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.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Per Serving: 377 calories; protein 15.1g; carbohydrates 23.5g; fat 25.2g; cholesterol 73.1mg; sodium 1059.9mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.