Cornbread with Black-Eyed Peas and Sausage

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

2. 2

   Cook the sausage and the onion in a large skillet over medium heat, stirring until the sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.

3. 3

   Combine the cornmeal, flour, salt, and baking soda in a large bowl.

4. 4

   Whisk the buttermilk, oil, and eggs in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in the sausage mixture, black-eyed peas, Cheddar cheese, corn, chile peppers, and jalapeños. Pour the batter into the prepared baking dish.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

• Calories 408.25 kcal High
• Protein 16.07 g Good Source
• Carbs 26.63 g Moderate
• Total Fat 27.31 g High
• Saturated Fat 8.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 73.23 mg High
• Sodium 628.63 mg High
• Fiber 2.05 g Low Source
• Sugar 3.73 g Moderate
• Added Sugar 0.68 g Low Source
• Calcium 181.24 mg Moderate
• Iron 1.54 mg Low Source
• Potassium 453.82 mg Low Source
• Vitamin A 23.11 mcg_rae Low Source
• Vitamin C 0.49 mg Low Source
• Vitamin D 1.01 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽