Purple Hull Pea Cornbread |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a great recipe that I've had for a long time; however, the original called for black eyed peas. You can substitute them in this recipe if you like, but to me, the fresh purple hull peas gives it a better flavor. Ingredients:
1 lb pork sausage |
1 sweet onion, chopped |
1 cup cornmeal (not self-rising) |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1 cup buttermilk |
1/3 cup vegetable oil |
3/4 cup creamed corn |
2 cups purple hull peas, cooked (or you can substitute cooked black eyed peas) |
8 ounces mild cheddar cheese, grated |
Directions:
1. Brown sausage and onions in a medium skillet.
2. In a large bowl, combine the cornmeal and all other dry ingredients and mix well.
3. In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients.
4. To this mixture, in the large bowl, add the cooked sausage and onions and stir well.
5. Then, add the remaining ingredients and mix well.
6. Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350°F degrees for 50-55 minutes.
7. If you would like, sprinkle a little more cheese on top for garnish before serving.
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