Black-Eyed Pea Cornbread Recipe
Closer to a breakfast casserole or spoonbread, this popular tailgating dish achieves its custardy texture with buttermilk and creamed corn.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Baking dish
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Grater
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Paper towel
- Plate
Ingredients
- Unsalted butter, for greasing
- 1 lb. spicy pork sausage meat
- 1 medium yellow onion, chopped (about 2 cups)
- 1 cup white cornmeal
- 1⁄2 cup all-purpose flour
- 1 tsp. kosher salt
- 1⁄2 tsp. baking soda
- 2 large eggs
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 8 oz. cheddar cheese, grated (about 2 cups)
- One 15-oz. can black-eyed peas, drained
- 3⁄4 cup canned cream-style corn
- One 4-oz. can diced green chiles
- 1⁄2 cup drained, sliced pickled jalapeños, chopped
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