This uniquely Southern recipe works as a tasty appetizer when cut into small squares or as a main dish when paired with a tossed green salad.
1 pound spicy ground pork sausage
1 medium onion, diced
1 cup white cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (15-ounce) can black-eyed peas, drained
2 cups (8 ounces) shredded Cheddar cheese
3/4 cup cream-style corn
1/4 cup chopped pickled jalapeño peppers
1 (4.5-ounce) can chopped green chiles
How to Make It
Cook sausage and onion in a large skillet over medium-high heat 5 minutes, stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13- x 9-inch baking dish.
Bake at 350° for 1 hour or until golden and set.
Note: Freeze baked cornbread up to 1 month, if desired. Thaw in refrigerator overnight. 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.
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.