BLACK-EYED PEA CORNBREAD RECIPE | ALLRECIPES
My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.
Provided by Chris
Categories Bread Quick Bread Recipes Cornbread Recipes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 9x13-inch baking pan
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
- Mix cornmeal, flour, salt, and baking soda together in a large bowl.
- Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 376.9 calories, CarbohydrateContent 23.5 g, CholesterolContent 73.1 mg, FatContent 25.2 g, FiberContent 2.8 g, ProteinContent 15.1 g, SaturatedFatContent 8.7 g, SodiumContent 1059.9 mg, SugarContent 2.9 g
BLACK PEPPER CORN BREAD RECIPE | MYRECIPES
Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don't slice it until you're ready to serve.
Provided by Maureen Callahan
Yield 12 servings (serving size: 1 piece)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.
- Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.
- Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.
Nutrition Facts : Calories 144 calories, CarbohydrateContent 22 g, CholesterolContent 61 mg, FatContent 4.5 g, FiberContent 1.6 g, ProteinContent 4.4 g, SaturatedFatContent 1.9 g, SodiumContent 278 mg
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