Description
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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- 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.
- Mix cornmeal
- flour
- salt
- and baking soda together in a large bowl.
- Whisk buttermilk
- oil
- and eggs together in a small bowl. Add to cornmeal mixture
- stirring just until moistened. Stir in sausage mixture
- black-eyed peas
- Cheddar cheese
- corn
- chile peppers
- and jalapeños. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into center comes out clean
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 12