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)
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.
Stir in buttermilk, eggs, and oil.
Brown the sausage and onions together.
Add the browned sausage & onions, cheddar cheese, cream corn, Cajun seasoning, and black eye peas.
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.
Bake 375 degrees for 25 minutes or until golden brown.
Add jalapeno or crumbled bacon to kick it up.
