Captain Morgan
Chef Extraordinaire
Sausage and Black eye pea corn bread
1 tbs butter
1 pound breakfast sausage
1 chopped onion
1/2 cup flour
1 cup white cornmeal
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated chedder cheese
1 can black eyed peas, drained
3/4 cup cream style corn
1 cup chopped jalapenos
Grease a 9 by 13 baking dish with butter. Cook sausage and onions about 10 minutes, breaking up the sausage. Drain on paper towels. Mix cornmeal, flour, salt and baking soda in a large bowl. In another bowl, beat together the eggs, buttermilk and oil. Add to dry ingrediants, mix until moistened but still lumpy. Stir in sausage, onions, black eyed peas, corn, japs and cheese. Pour into prepared dish, bake at 350 for about an hour.
1 tbs butter
1 pound breakfast sausage
1 chopped onion
1/2 cup flour
1 cup white cornmeal
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated chedder cheese
1 can black eyed peas, drained
3/4 cup cream style corn
1 cup chopped jalapenos
Grease a 9 by 13 baking dish with butter. Cook sausage and onions about 10 minutes, breaking up the sausage. Drain on paper towels. Mix cornmeal, flour, salt and baking soda in a large bowl. In another bowl, beat together the eggs, buttermilk and oil. Add to dry ingrediants, mix until moistened but still lumpy. Stir in sausage, onions, black eyed peas, corn, japs and cheese. Pour into prepared dish, bake at 350 for about an hour.