Black-Eyed Pea Corn Bread Recipe | SAVEUR

Black-Eyed Pea Corn Bread

Unlike traditional corn bread, this version is soft and rich—more like a souffle or a spoon bread.

Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a souffle or a spoon bread.
serves 6-12

Ingredients

1 tsp. butter
1 lb. fresh loose spicy pork sausage meat
1 medium yellow onion, peeled and chopped
1 cup white cornmeal
12 cup flour
1 tsp. salt
12 tsp. baking powder
2 eggs
1 cup buttermilk
12 cup vegetable oil
8 oz. cheddar cheese, grated (about 2 cups)
1 (15-oz.) can black-eyed peas, drained
34 cup canned cream-style corn
12 cup canned chopped green chiles
12 cup drained sliced pickled jalapeños, chopped

Instructions

Preheat oven to 350°. Grease a 9" × 13" baking dish with butter and set aside. Break sausage meat into chunks and put into a large skillet over medium heat. Add onions and cook, breaking sausage up with a slotted spoon, until meat is lightly browned and just cooked through, about 10 minutes. Transfer sausage and onions with the spoon to paper towels to let drain.
Whisk cornmeal, flour, salt, and baking soda together in a large bowl. Beat eggs, buttermilk, and oil together in a medium bowl. Add egg mixture to cornmeal mixture, stirring until cornmeal mixture is just moistened (batter will be lumpy). Stir in sausage mixture, cheese, black-eyed peas, corn, green chiles, and jalapeños. Pour batter into prepared dish, smoothing top with the back of the spoon. Bake until golden brown, 50–60 minutes. Allow to cool for 10 minutes before serving.

Latest


Recipes


Videos