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December 20, 2012

Black Eyed Pea Cornbread

The Commerce Journal

GREENVILLE — Black-eyed Pea Cornbread – Rose Marie Williamson

1 cup white cornmeal

1/2 cup flour

1 tsp. salt

1/2 tsp. soda

2 eggs, slightly beaten

1 cup buttermilk

1/2 cup corn (or vegetable) oil

1 pound sausage, cooked and drained

1 onion, chopped

3/4 can cream-style corn

Jalapeño (optional)

Add last:

1 can black-eyed peas, drained

1/2 pound grated cheese

 

Mix together all ingredients (noting to add the last two items last) and pour into 10x13-inch pan/dish.

Bake at 350 degrees for 45 minutes.

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