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I don’t know about you, but it doesn’t hurt to try a little old wise tales on New Years Day. We eat the ham, black eyed peas and cabbage, all in hopes to have health, wealth and luck. I’m not a huge fan of black eyed peas so I usually suck it up and take a big spoonful of it and move on. Instead of wasting the rest of the can I found this recipe that uses it in corn bread. I didn’t make it in a cast iron pan, which would make it taste really good. I was in a hurry and used a baking dish. It did take a little longer than the directions said, but yummy never the less. The other nice thing about this is you can use it as a main dish, side dish or have it for breakfast!

Best Black Eyed Pea Cheesy Sausage Cornbread

(Adapted from Recipes for our daily bread)

 

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1 cup plain cornmeal (not cornmeal mix)

¾ cup all-purpose flour

One tablespoon baking powder

¾ teaspoon salt

3 TB veggie oil

½ cup sugar

1 cups buttermilk

Two beaten eggs, beaten

3 Tablespoons of butter melted in cast iron skillet

1 pound of ground sausage, browned & drained

1 – ½ cups shredded cheddar cheese

¾ cup creamed corn

1 – 15 ounce can black eye peas

One teaspoon Cajun seasoning

 

Combine flour, cornmeal, salt, sugar and baking powder.

 

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Stir in buttermilk, eggs, and oil.

 

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Brown the sausage and onions together.

 

Add the browned sausage & onions, cheddar cheese, cream corn, Cajun seasoning, and black eye peas.

 

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Melt butter in cast iron skillet.

 

Bake in a cast iron skillet. I love my cast iron skillet and cornbread is delicious cooked in it.

 

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Bake 375 degrees for 25 minutes or until golden brown.


Add jalapeno or crumbled bacon to kick it up.

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