Ole Miss Black-Eyed Pea and Sausage Cornbread

Categories: Quick Bread, Side Dish

Ingredients

• 1/2 lb bulk pork sausage
• 1 small onion, chopped
• 2 cups white cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 cup buttermilk (regular or 2%)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated sharp cheddar cheese
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 cup canned diced green chiles (or jalapenos)

Directions

1. Preheat oven to 375°; grease a large baking dish with butter and set aside.

2. In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.

3. Drain the sausage and onion on paper towels.

4. In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.

5. In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).

6. Add the cheese, black-eyed peas, and chiles; stir until blended.

7. Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.

8. Let cool about 10 minutes before serving.

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