Black Eyed Pea Cornbread Recipe #27718
Southern Living
1½ hours | 20 min prep
SERVES 8
- 1 lb ground beef
- 1 medium onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup white cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup canned black-eyed peas, drained
- 1 (8 ounce) can cream-style corn
- 1 cup shredded cheddar cheese
- 2 jalapeno peppers, chopped (optional)
- Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles; drain.
- Stir together cornmeal, flour, and soda in a large bowl.
- Add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish.
- Bake at 325 degrees for 1 hour.
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5 stars