When you’re new you need to make a good impression. Our newest critique group member, Sharon, baked up a batch of cornbread tasty enough to make your mouth water in front of a civil war campfire or sitting around an array of laptops readying for a critique group read.
This bread is a nice compliment to the Stred Soup recipe shared yesterday.
Black-eyed Pea Cornbread
1 tsp. butter
1 lb. fresh loose spicy pork sausage meat (Sharon used Jimmy Dean’s regular sausage log)
1 medium yellow onion, peeled and chopped
Two boxes of Jiffy Corn Bread/muffin mix*
8 oz. cheddar cheese, grated (about 2 cups) (Sharon used a Mexican cheese blend)
1 15-oz. can black-eyed peas, drained
3/4 cup canned cream-style corn
1⁄2 cup canned chopped green chiles
1⁄2 cup drained sliced pickled jalapeños, chopped
* Sharon uses two boxes of jiffy corn bread/muffin mix instead of the making the corn bread. Saves a little time.
1. Preheat oven to 350°. Grease a 9″ × 13″ baking dish with butter and set aside. Break sausage meat into chunks and put into a large skillet over medium heat. Add onions and cook, breaking sausage up with a slotted spoon, until meat is lightly browned and just cooked through, about 10 minutes. Transfer sausage and onions with the spoon to paper towels to let drain.
2. Follow the direction on the box to make the cornbread, You’ll be using two boxes so double the amount of eggs and milk required (she recommends half and half ). Stir in sausage mixture, cheese, black-eyed peas, corn, green chiles, and jalapeños. Pour batter into prepared dish, smoothing top with the back of the spoon. Bake until golden brown, 50–60 minutes. Allow to cool for 10 minutes before serving.
Sharon, can you leave the ingredients a baker would need to gather for the cornbread mix and leave them in the comments?
While we wait, leave a comment on the last time you asked a neighbor to borrow something to complete a cooking mission, and what was it?!