I’m back in the kitchen so let’s make something tasty, shall we? This recipe of is one of my husband’s favorites. My mom used to make it frequently, and it’s practically a meal unto itself. Laced with spicy sausage, corn, cheese and black-eyed peas, it’s a snapshot of southern traditions. You can serve it plain, or add some salsa or sour cream on the side if you’re really feeling rebellious.
Hot Sausage Cornbread with Jalapenos and Black-Eyed Peas
- 1 lb hot bulk pork sausage
- 1 medium onion, chopped
- 1 box corn muffin mix (Jiffy Mix)
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 cup grated cheddar cheese
- 1/4 cup chopped jalapeno (jarred jalapenos are fine)
- 1 (15-oz.) can black-eyed peas, drained and rinsed
- 1 (7-oz.) can cream-style corn
1) In a medium skillet, brown sausage and onion until the sausage is thoroughly cooked. Drain off any excess fat, and set aside.
2) In a medium bowl, combine corn muffin mix, eggs, oil and buttermilk, stirring until blended and smooth. Add cheese, jalapeno, peas, corn and sausage mixture, stirring well to combine. Pour mixture into a lightly greased 9×13 casserole.
3) Bake at 375 degrees for 55 minutes. Remove pan from oven, and let sit for at least 20 minutes for bread to set before slicing and serving.