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Home Pork Chop Leftover With Coconut Milk

Blackeye Pea Cornbread Recipe

Ingredients

How to make it

  • Pre-heat oven to 425F.
  • Spray a meatloaf pan with Pam non-stick cooking spray.
  • Mix together cornbread mix, egg, milk, and sugar, in a separate bowl.
  • Pour into meatloaf pan.
  • Drizzle a tablespoon of honey over the cornbread.
  • Open the can of blackeye peas, and pour into the bowl that you made your cornbread mix in. (DON'T drain the peas!)
  • Chop up sausage (I didn't say how much to use, because that's really up to you, how meaty you want it), and mix with blackeye peas.
  • Pour the blackeye peas and sausage mixture down the center of the cornbread, staying away from the sides.
  • Bake for about 32 minutes.
  • It may look a little strange when it gets done. It almost looks raw in the center, but the edges will be a nice golden brown. It's not really raw in the center... that's just the liquid from the peas bubbling up in the center.
  • Serve and enjoy! (Hey, it may be a weird recipe, but it turned out so good, I figured I'd share!)

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The Cook

iamericap Dallas, TX

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