Roll Tide. Or whatever it is you need to say to get through the day.
Black-Eyed Pea Cornbread
- 1 pound of sausage
- 1 onion, finely chopped
- 1 15.5-ounce can of Black-Eyed Peas, undrained
- 1 Cup of self-rising cornmeal
- ½ Cup self-rising flour
- 2 eggs, slightly beaten
- 1 Cup of buttermilk
- ½ Cup of oil
- 8 ounces shredded sharp cheddar cheese
- ¾ Cup cream-style corn
- 1 can of chopped green chilies
Preheat oven to 350 degrees.
Brown sausage and onion together until sausage is no longer pink and onion is soft. Drain grease.
Mix remaining ingredients in a large mixing bowl. Add sausage and onion.
Pour into a greased 13X9 pan or drop into paper lined muffin cups.
Bake 45 minutes for cornbread or 25-30 minutes for muffins.
Let sit 15 minutes before cutting.
Serve with salsa or picante sauce if desired.