The unusual bread is almost like a firm spoonbread, so much so that you may choose to serve it (using a big spoon) as a casserole with no more than some fried okra, coleslaw, or a green salad.
Makes 6 to 8 servings
INGREDIENTS:
- 1⁄2 pound bulk pork sausage
- 1 small onion, chopped
- 2 cups white cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon baking soda
- 1 cup regular or 2 percent buttermilk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 cup grated sharp cheddar cheese
- One 15-ounce can black-eyed peas, drained
- 1⁄2 cup canned chopped green chiles
INSTRUCTIONS:
- Preheat the oven to 375°F and grease a large baking dish or pan with butter.
- In a skillet, brown the sausage and onion over moderate heat for about 10 minutes. Drain the mixture on paper towels.
- In a large mixing bowl, whisk together the cornmeal, flour, salt, pepper, and baking soda. In another bowl, whisk together the buttermilk, oil, and eggs. Add the buttermilk mixture to the dry ingredients and stir until just moistened. Add the cheese, black-eyed peas, and chiles and stir until well blended. Scrape the batter into the prepared dish and bake for 40 to 50 minutes, or until golden brown. Allow to cool for about 10 minutes before serving.
