Easiest Way to Make Black Eyed Pea Cakes With Corn Salsa

Black-Eyed Pea Cornbread

Cover and refrigerate for 4 hours.

Recipe Summary Black-Eyed Pea Cornbread

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Ingredients | Black Eyed Pea Cakes With Corn Salsa

cooking spray

1 pound bulk spicy breakfast sausage

1 onion, chopped

1 cup white cornmeal

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

½ cup vegetable oil

2 eggs, lightly beaten

1 (15 ounce) can black-eyed peas, drained

1 (8 ounce) package shredded Cheddar cheese

¾ cup cream-style corn

1 (4.5 ounce) can chopped green chile peppers

¼ cup chopped pickled jalapeno peppers

Directions

Info | Black Eyed Pea Cakes With Corn Salsa

prep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 12 Yield: 1 9x13-inch baking pan

TAG : Black-Eyed Pea Cornbread

Bread, Quick Bread Recipes, Cornbread Recipes,

Images of Black Eyed Pea Cakes With Corn Salsa

Black Eyed Pea Cakes With Corn Salsa : Tomatoes, chopped 1 bunch green onions, chopped 2 tbs.