Cornbread with Black-Eyed Peas and Sausage
Cornbread with Black-Eyed Peas and Sausage is rich, lightly spicy, and wonderfully hearty, pairing tender crumb with bursts of creamy peas, sweet corn, and melted Cheddar. Pickled jalapeños and green chiles add a gentle kick that balances the savory sausage. Serve it warm for casual dinners, game-day spreads, or as a satisfying side at potlucks.
- Prep15 mins
- Cook1 hr 5 mins
- Serves12
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 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
Combine the cornmeal, flour, salt, and baking soda in a large bowl.
- 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
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 🌽