Cornbread Deluxe

This cornbread could be described as a meal in one. Junior recommends bulk sausage which is already out of the casing.

• 1 teaspoon butter
• 1 pound bulk sausage
• 1 medium yellow onion, chopped
• 1 cup white cornmeal
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 8 ounces grated cheddar cheese (about 2 cups)
• 15 ounces black-eyed peas, cooked
• 3/4 cup creamed corn
• 1/2 cup canned chopped green chilies
• 1/2 cup canned pickled jalapeno, chopped

METHOD

Preheat oven to 350.

Grease a 9"x13" baking dish with butter and set aside.

Break sausage meat into chunks and put into a skillet over medium heat. Add onion and cook, breaking up sausage with a slotted spoon, until meat is lightly browned and JUST cooked through, about 10 minutes. Transfer mixture to paper towels to drain.

Whisk cornmeal, flour, salt and baking soda together in a large bowl. Beat eggs, buttermilk and oil together in a separate bowl. Add egg mixture to cornmeal mixture, stirring until cornbread mixture is just moistened (batter will be lumpy). Stir in sausage mixture, cheese, peas, corn chilies and jalapeno.

Pour batter into prepared dish, smoothing with the back of a slotted spoon. Bake until golden brown, in preheated 350° F oven, 50-60 minutes. Allow to cool for ten minutes before serving.

Serves: 6 - 8

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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