Black-Eyed Pea Cornbread

Course Main Course, Side Dish

Cuisine American, Southern

Keyword black-eyed-pea-cornbread-recipe, southern-cornbread-recipes

Prep Time 20

Cook Time 45

Stand time 10

Total Time 1 15

Servings servings

Calories 374kcal

Preheat the oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
In a large skillet cook the sausage, onion, poblano pepper and red bell pepper over medium heat. Cook for 5-7 minutes or until no pink remains and the vegetables have softened. Drain excess fat from the pan, or blot with paper towels.
In a large bowl combine cornmeal, sugar, seasoned salt and granulated garlic with a whisk.
In a separate medium bowl whisk together the cream style corn, sour cream, oil, eggs and green chiles.
Make a well in the center of the sifted cornmeal mixture adding the wet ingredients. Stir to combine.
To the batter add the sausage mixture, black-eyed peas, and 1 1/2 cups shredded cheddar cheese. Stir to combine.
Pour the cornbread mixture into the prepared baking dish. Sprinkle the top with the remaining 1 cup cheddar cheese.
Bake for 45-55 minutes or until a toothpick inserted into the center shows moist crumbs.
Let stand for 5-10 minutes then cut into squares and serve.

- Cornmeal: You can use two 8.5 oz boxes of Jiffy corn muffin mix in place of self- rising cornmeal. When doing so, omit the granulated sugar, as well.

- Homemade Self-Rising Cornmeal: For this recipe use 3 cups plain cornmeal adding 1 tablespoon of baking powder, 2 teaspoons of baking soda and 1 teaspoon salt. The ratio of leavening to cornmeal can vary from recipe to recipe, but this is how to convert it for this cornbread casserole.

- Peppers: You can use green bell pepper in place of poblano pepper for less spice or use jalapeno pepper in place of poblano pepper.

- Cheese: You could use colby jack cheese, gruyere cheese or pepper jack cheese in place of cheddar cheese.