Black-Eyed Pea Cornbread - cooking recipe

Ingredients

1 lb. hot pork sausage
1 whole onion, chopped
1 c. cornmeal
2 eggs
1 c. buttermilk
1 small bell pepper
1 (15 oz.) Trappey's brand black-eyed peas/jalapenos
1 (8 oz.) grated Cheddar cheese
1 tsp. salt
1/2 c. plain flour
1/2 tsp. baking soda
1/3 c. vegetable oil
3/4 c. cream-style corn

Preparation

Cook sausage and chopped onion until brown. Drain off fat and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together and pour over dry ingredients. Add sausage, onion, bell pepper, corn and peas. Then add in grated cheese. Make sure muffin tins are sprayed generously with Pam nonstick spray. Pour about 1/3 of muffin tin with mixture. Bake at 350\u00b0 for approximately 45 minutes, until golden brown.