Recipe

One-dish Black-eyed Pea Cornbread Recipe

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Ingredients

Directions

Step #1 Cook sausage & onion In a large-ish skillet over medium-high heat 5 mins, stirring until sausage crumbles & is no longer pink.
Step #2 Drain.
Step #3 Combine cornmeal, salt, flour, & baking soda.
Step #4 Stir together eggs, buttermilk, & oil until mixd.
Step #5 Add to dry ingredients, stirring just until moistened.
Step #6 (Batter will not be smooth.
Step #7 ) Add sausage mixture, peas, & remaining ingredients to batter, stirring well.
Step #8 Pour into a greased 13- x 9-inch baking dish.
Step #9 Bake at 350° for 1 hr or until golden & set.
Step #10 Note: Freeze baked cornbread up to 1 month, if desired.
Step #11 Thaw in refrigerator overnight.
Step #12 Bake, covered, at 350° for 30 mins.
Step #13 Uncover & bake 10 more mins or until thoroughly heated.
Step #14 To reheat directly from the freezer, bake, covered, at 350° for 1 hr.
Step #15 Uncover & bake 10 more mins or until thoroughly heated.
Step #16 To lighten: Substitute 1 (12-oz) package reduced-fat sausage, 1/2 c egg substitute, fat-free buttermilk, & 2% reduced-fat Cheddar cheese.
Step #17 Reduce oil to 2 tbsps.
Step #18 Prepare & bake as directed.
Enjoy the One-Dish Black-eyed Pea Cornbread recipe

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