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Ole Miss Black-Eyed Pea and Sausage Cornbread

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“In 'The Glory of Southern Cooking'”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; grease a large baking dish with butter and set aside.
  2. In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
  3. Drain the sausage and onion on paper towels.
  4. In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
  5. In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
  6. Add the cheese, black-eyed peas, and chiles; stir until blended.
  7. Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
  8. Let cool about 10 minutes before serving.

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