When there are recipes all over the internet that I’ve been making for years, I hate posting the recipe and not giving credit to someone but . . what’s a girl to do? This is a recipe I love to make when I need to take a covered dish somewhere.
Yes, I baked a whole dish full but forgot to take a picture before cutting out our portions for dinner. During fall and winter, this is great for serving with soup and the leftovers heat up nicely.
Things I change depending on circumstances:
- If I’m making it just for us, I use hot sausage.
- If I’m making it to take somewhere, I leave out the jalapenos.
- Instead of cheddar cheese, I use a Mexican cheese blend.
- I buy a regular size can of cream style corn. 1/2 cup goes into the recipe and I put two additional 1/2 cup (or close to that) containers in the freezer so when I want to make this recipe again, I take one of the containers out of the freezer and defrost it before using.
- When you make black eyed peas and have leftovers, freeze those in 1-1/2 to 2 cup containers and they can be used in this recipe.
Black Eyed Pea Cornbread
1 onion, chopped
1 c. white cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 (4 oz.) can chopped green chilies, drained
1/2 c. cream-style corn
2 c. grated Cheddar cheese (see note above)
1 (15 oz.) can black-eyed peas, drained