You won't believe how good this is. You can make it in muffins pans or a 9 X 13 pan and cut it into squares. I've done it both ways, but, frankly, I think that muffin business is a lot of nonsense for nothing. Especially on game day. I haven't got time for that.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.
OMG, that sounds good! I'll have to give that a try. But I'll go with the muffins, which to me are way easier than the other way. You know why? I don't bother with those silly paper liners. And I use the disposable aluminum muffin pans, because they cook a lighter product. I don't like burnt crust, on anything. I spray the muffin pans with olive oil PAM, and that's the extent of my prep :-). I'm always looking for the lazy way.
ReplyDeleteSounds good Jean. I will have to try it. Thanks for the great recipe!
ReplyDeleteLinda stole what I had planned to say, as I was reading the recipe. OMG, that sounds good! I'll definitely give it a try. I plan to make vegetable beef soup on Sunday. This would be great with it. Mmmm. -- LJ
ReplyDeleteML--I do love a disposable pan--especially for something messy. There is is just something about walking it to the garbage can instead of the sink.
ReplyDeleteCheryl--This and Hopping John are the only ways my husband, who is "not from here" will eat peas. Yours seems to have adapted little better.
Linda--Tee Hee. This deserves two OMG's. I am so glad it's finally soup weather. I've had a lentil and Bulgar wheat soup recipe sitting on my counter for two weeks.
I love recipe Friday! Soon, I'm going to want an Okay Listen Here cookbook. Hope y'all are collecting all these up. ;)
ReplyDeleteLynn--And we love you every day of the week!
ReplyDeleteI've never really been a fan of Black-Eyed Peas, unless we're talking about the Black-Eyed Peas Pop/Hip-Hop group. ;) "I've gotta feeling..."
ReplyDeleteHave to, I say, have to eat them on New Year's Day for good luck. But that's usually the extent of my taste for these peas. Had to eat them growing up and never developed a taste for them. ~sigh~
I do love ML's idea about making these into muffins, however, and I can definitely picture eating these on game day. Sausage, cheese AND corn! This really is a meal in a muffin. I'm bound and determined to give these a try.
Lynn, I want that cookbook too!
And Jean is so right, we do love you every day of the week!
Good to be back! :D
Kathy--
ReplyDeleteYou speak! You type! Don't overdo.
Jean, this is my kind of recipe! It sounds wonderful! My pots and pans are still in boxes from the taking-to-long kitchen overhaul so I might be going the disposable route myself. Y'all know I love the good ole summertime but I will say I'm ready for some football and good football food!
ReplyDeleteAnd I'm all for that cookbook idea too! :-D
Hey Kathy! (waving) Love you girl! Take care of yourself!
Thanks!
ReplyDeleteSherry--When I had my kitchen redone, I discovered convenience food--frozen burritos, Mrs. Paul's, canned everything. It was wonderful.
ReplyDeleteI also used paper plates.
Except that was Stephanie. She's been on my computer.
ReplyDelete