One-Dish Black-eyed Pea Cornbread

Name: One-Dish Black-eyed Pea Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 1 teaspoons baking soda; 237 milliliters buttermilk; 425 grams black-eyed peas, drained; 128 grams chopped green chiles; 177 milliliters cream-style corn; 2 larges eggs, lightly beaten; 118 milliliters all-purpose flour; 454 grams spicy ground pork sausage; 59 milliliters chopped pickled jalapeño peppers; 1 medium onion, diced; 1 teaspoon salt; 227 grams cups shredded Cheddar cheese; 118 milliliters vegetable oil; 237 milliliters white cornmeal

One-Dish Black-eyed Pea Cornbread might be just the bread you are searching for. This recipe makes 12 servings with 421 calories, 17g of protein, and 28g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have onion, salt, cheddar cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Southern cuisine.

Instructions

Cook sausage and onion in a large skillet over medium-high heat 5 minutes, stirring until sausage crumbles and is no longer pink.

Ingredients you will need

Sausage

Onion

Equipment you will use

Frying Pan

Drain.

Combine cornmeal, flour, salt, and baking soda.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Salt

Stir together eggs, buttermilk, and oil until combined.

Ingredients you will need

Buttermilk

Egg

Cooking Oil

Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.)

Add sausage mixture, peas, and remaining ingredients to batter, stirring well.

Ingredients you will need

Sausage

Peas

Pour into a greased 13- x 9-inch baking dish.

Equipment you will use

Baking Pan

Bake at 350 for 1 hour or until golden and set.

Equipment you will use

Oven

Note: Freeze baked cornbread up to 1 month, if desired. Thaw in refrigerator overnight.

Ingredients you will need

Cornbread

Bake, covered, at 350 for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. To reheat directly from the freezer, bake, covered, at 350 for 1 hour. Uncover and bake 10 more minutes or until thoroughly heated.

Equipment you will use

Oven

To lighten: Substitute 1 (12-ounce) package reduced-fat sausage, fat-free buttermilk, 1/2 cup egg substitute, and 2% reduced-fat Cheddar cheese. Reduce oil to 2 tablespoons. Prepare and bake as directed.

Ingredients you will need

Fat Free Buttermilk

Cheddar Cheese

Egg Substitute

Sausage

Cooking Oil

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

1teaspoons

baking soda 237milliliters

buttermilk 425grams

black-eyed peas, drained 128grams

chopped green chiles 177milliliters

cream-style corn 2larges

eggs, lightly beaten 118milliliters

all-purpose flour 454grams

spicy ground pork sausage 59milliliters

chopped pickled jalapeño peppers 1medium

onion, diced 1teaspoon

salt 227grams

cups shredded Cheddar cheese 118milliliters

vegetable oil 237milliliters

white cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.