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Home | Soups | Black Eyed Pea Cornbread
Black Eyed Pea Cornbread
Notes:
No one does Cornbread quite like the Black Eyed Pea Restaurant. This recipe originally appeared in the Fort Worth Star Telegram.
Ingredients:
1 lb. ground beef
1 C. canned black-eyed peas, drained
1 C. onion, chopped
3/4 C. cream-style corn
1 C. cornmeal
1/2 C. flour
1 C. buttermilk
1/4 C. cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 C. Cheddar cheese, grated
Preparation:
Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.
Yields: 10 servings.
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