Ole Miss Black-eyed Pea And Sausage Cornbread |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
THIS RECIPE WAS SPARKED BY OLE MISS CAMPUS ALUMMI IN OXFORD FOR THE FOOTBALL TAILGATING PARTIES , SERVED EVERY SEASON. THIS UNUSAL BREAD IS ALMOST LIKE A FIRM SPOON BREAD SO YOU MAY CHOOSE TO USE A LARGE SPOON TO SERVE LIKE A CASSEROLE. Read more . SERVE WITH FRIED CHICKEN, BAKED BEANS, COLESLAW AND FRIED OKRA.... A NICE SOUTHERN DISH. Ingredients:
1/2 pound pork bulk sausage |
1 small onion, chopped |
2 cuos white cornmeal |
1 cup all- purpose flour |
1- teaspoon salt |
1/2 -teaspoon freshly ground black pepper |
1/2 - teaspoon baking soda |
1 cup of buttermilk |
1/2 cup vegetable oil |
2 large eggs |
1 cup grated sharp - cheddar cheese |
1 - 15 ounce can black-eyed peas , drained |
1/2 cup chopped green chiles- canned |
Directions:
1. PREHEAT OVEN TO 375 DEGREES F.
2. GREASE A LARGE BAKING DISH OR PAN WITH BUTTER AND SET ASIDE.
3. IN A SKILLET, BREAK UP THE SAUSAGE, ADD THE ONION, AND COOK OVER MODERATE HEAT, STIRRING , UNTIL THE MEAT IS BROWNED, ABOUT 10 MINUTES.
4. DRAIN THE SAUSAGE AND ONION ON PAPER TOWELS.
5. IN A LARGE MIXING BOWL, WHISK TOGETHER THE CORN MEAL,FLOUR, SALT,PEPPER, AND BAKING SODA.
6. IN ANOTHER BOWL, WHISK TOGETHER THE BUTTERNILK, OIL AND EGGS, ADD TO THE DRY MIXTURE, AND STIR JUST UNTIL THE DRY MIXTURE IS MOISTENED, ( DONT OVER MIX; THE BATTER SHOULD BE SLIGHTLY LUMPY)
7. ADD THE CHEESE, BLACK-EYED PEAS,ANDTHE CHILES AND STIR TILL THE MIXTURE IS WELL BLENDED.
8. SCRAPE THE BATTER INTO THE PREPARED BAKING DISH, AND BAKE UNTIL GOLDEN BROWN
9. ABOUT 40 TO 50 MINUTES ALLOW TO COOL 10 MINUTES BEFORE SERVING..................
|
|