BLACK EYED PEA CORNBREAD CASSEROLE



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BLACK EYED PEA CORNBREAD CASSEROLE






INGREDIENTS:

  • 1 pound hot pork sausage
  • 1 cup white cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 (15-oz) can black eyed peas, drained
  • 2 cups shredded cheddar cheese
  • 3/4 cup creamed corn
  • 1 (4-oz) can diced jalapeños
  • 1 (4.5-oz) can diced green chiles





INSTRUCTIONS:

  1. Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
  2. In a skillet over medium high heat, cook sausage until crumbled and no longer pink. Drain fat. Set aside.
  3. Combine cornmeal, flour, salt, baking soda, eggs, buttermilk and oil.
  4. Stir cooked sausage, black eyed peas, cheese, creamed corn, jalapeños and green chiles into cornbread batter. Pour into prepared pan.
  5. Bake, uncovered, for 1 hour.
  6. You can freeze baked cornbread for up to a month. To reheat, thaw and bake covered at 350ºF for 30 minutes and uncovered for 10 minutes. To reheat frozen, baked covered at 350ºF for 1 hour and uncovered for 10 minutes.

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