top of page

Black-Eyed Pea Casserole

Prep Time:

20 minutes

Cook Time:

1 hour

Serves:

10

This is a fun one-dish meal to help satisfy that New Year's Day tradition of having black-eyed peas. If you can't access canned green chiles, you can lightly roast either poblano or banana peppers and dice.

Ingredients


  • 1 lb hot pork breakfast sausage

  • ½ onion, diced

  • 1 C yellow cornmeal

  • ½ C all-purpose flour

  • 1 t salt

  • ½ t baking soda

  • 2 eggs

  • 1 C (½ 15-oz can) creamed corn

  • 1 (15-oz can) black-eyed peas

  • ¼ C vegetable oil

  • 2 C shredded cheddar cheese

  • 2 jalapeno peppers, seeded and diced

  • 1 (4.5-oz can) green chiles

  • 1 C buttermilk

  • 1 t garlic powder

  • ½ t freshly ground black pepper


Preparation

  1. Preheat oven to 350°F, and lightly grease a 9" x 13" glass casserole dish.

  2. Cook sausage until brown in a large skillet over medium-high heat. Drain excess grease, then add onions and jalapenos and cook for an additional 5 minutes.

  3. Turn off the heat, and add black-eyed peas, green chiles and cheddar cheese. Stir well.

  4. In a large bowl, combine cornmeal, flour, salt, baking soda, salt, pepper, garlic powder, eggs, buttermilk, oil, and creamed corn. Mix well.

  5. Pour the skillet ingredients into the prepared casserole dish. Pour bowl ingredients over the top until everything is evenly covered.

  6. Bake uncovered for 1 hour or until a toothpick inserted in the center comes out clean.

bottom of page