Recipe for cooking black-eyed pea cornbread

Quick Meals- Soups and Bread :: Savory Quick Breads

Black-Eyed Pea Cornbread

Source: Fort Worth Star Telegram

Servings size: 10

1 lb. lean ground beef
1 C. canned black-eyed peas, drained
1 C. onion, chopped
3/4 C. cream-style corn
1 C. cornmeal
1/2 C. flour
1 C. buttermilk
1/4 C. cooking oil
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
2 jalapeno peppers, chopped
1 C. Cheddar cheese, grated

Preheat oven to 350 degrees F.

Brown meat and drain well. Break into sm. pieces. Add other ingredients in order given. Mix well. Place in 13 x 9 x 2-in. pan that has been well greased. Bake for 45 min., or until done.