Black Eyed Pea Cornbread Casserole
For many in the south, it's tradition to eat black eyed peas on New Year's Day, and this delicious Black Eyed Pea Cornbread Casserole, is a great way to enjoy it. It not only has black eyed peas, it's made with hot sausage, Hatch green chile and cheddar cheese. The original recipe came from Plainchicken.com, and also includes jalapeños, which I leave out because when you use Hatch chile, you want that flavor to stand out on its own. And, trust me, there are plenty of other flavors going on.
Ingredients
Instructions
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To make this Black Eyed Pea Cornbread Casserole
(*Here's a tip I like to share all the time. If you don’t have buttermilk, add 1 Tbsp. of lemon juice or white vinegar to 1 cup of regular milk. Stir it, and let it stand 5 minutes before using.)
Cook sausage in skillet over medium high heat. Once fully cooked, set it aside. Combine cornmeal, flour, salt, and baking soda in large mixing bowl. Then add eggs, buttermilk and oil to it and mix well, until you have a consistent batter. Add cooked sausage, chopped green chile, black eyed peas, grated cheese, and creamed corn to batter. Mix until all ingredients are well combined. Pour into greased 9x13" baking pan (use spatula to spread out evenly) and bake at 350º until golden brown. (original recipe says to bake for 1 hour, but I bake it for 40 minutes.)
