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Back-Eyed Pea Cornbread Recipe


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     Back-Eyed Pea Cornbread

Category   Desserts - Breads
Sub Category   None

1 lb hot sausage
1 small onion diced
1 cup white cornmeal
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
12 oz can black-eye peas
2 cups cheddar cheese
1/4 cup jalapeno peppers
1 4.5 oz chopped green chillies

Cook sausage and onion until done. Drain.
Combine cornmeal, flour, salt, and baking soda. Stir eggs, buttermilk and oil.
Add to dry ingredients until smooth. Add sausage, peas and remaining ingredients to batter and stir.
Pour into greased 9x13 pan. Bake 60 minutes.

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