Black-Eyed Pea Cornbread

Ingredients

• cooking spray
• 1 pound bulk spicy breakfast sausage
• 1 onion , chopped
• 1 cup white cornmeal
• 0.5 cups all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 1 cup buttermilk
• 0.5 cups vegetable oil
• 2 eggs , lightly beaten
• 1 can black-eyed peas , 15 ounce
• 1 package shredded Cheddar cheese , 8 ounce
• 0.75 cups cream-style corn
• 1 can chopped green chile peppers , 4.5 ounce
• 0.25 cups chopped pickled jalapeño peppers

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

2. 2

   Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.

3. 3

   Mix cornmeal, flour, salt, and baking soda together in a large bowl.

4. 4

   Whisk buttermilk, oil, and eggs together in a small bowl. Add to cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños. Pour batter into the prepared baking dish.

5. 5

   Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.