Black-Eyed Pea Corn Bread - cooking recipe

Ingredients

1 lb. ground beef
1 c. canned black-eyed peas, drained
1 c. onion, chopped
3/4 c. cream-style corn or whole can
1 c. cornmeal
1/2 c. flour
1 c. buttermilk
1/4 c. cooking oil
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
2 jalapeno peppers, chopped
1 c. Cheddar cheese, grated

Preparation

Brown the meat and drain well.
Break into small pieces.
Add other ingredients in order given.
Mix well.
Place in 13 x 9 x 2-inch pan that has been well-greased.
Cook at 350\u00b0 for 45 minutes or until done.
Makes 10 to 12 servings (probably more by using smaller pieces; served at Black History month luncheon.)