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Southern Black-Eyed Pea Cornbread with Sausage and Jalapeños

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner Southern
Southern Black-Eyed Pea Cornbread with Sausage and Jalapeños
Ingredients
  • cooking spray
  • 1 pound bulk spicy breakfast sausage
  • 1 onion, chopped
  • 1 cup white cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 (15 ounce) can black-eyed peas, drained
  • 1 (8 ounce) package shredded Cheddar cheese
  • 3/4 cup cream-style corn
  • 1 (4.5 ounce) can chopped green chile peppers
  • 1/4 cup chopped pickled jalapeño peppers
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take a moment to prepare your baking dish by spraying it with cooking spray and measuring out 9x13 inches in size.
3
In a large skillet, heat the pan over medium heat and cook sausage and onion until the sausage becomes crumbly and loses its pink color, taking approximately 5 minutes to achieve this.
4
Once done, remove the cooked sausage and onion from the skillet using paper towels to drain excess moisture.
5
In a separate bowl, combine cornmeal, flour, salt, and baking soda to create a mixture that will serve as the foundation for your dish.
6
In another bowl, whisk together buttermilk, oil, and eggs until well combined.
7
Then, gradually add the wet ingredients to the cornmeal mixture, stirring just until it becomes moist and cohesive.
8
Next, incorporate the cooked sausage mixture, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños into the mixture.
9
Finally, pour the entire batter into your prepared baking dish and place it in the preheated oven.
10
Bake for approximately 1 hour, or until a toothpick inserted into the center of the dish comes out clean.