Black Eyed Pea Cornbread Casserole

Several years ago, I was a judge in a county-wide 4-H baking contest.  A nice young man had entered this recipe and I immediately fell in love with the taste and texture.  In fact, after judging was completed, I returned to his section and requested a copy of the recipe.  When I made the recipe today, I added a tad of granulated garlic and a smidgen of dry mustard just to up the flavor a bit.  I'll note those as optional in the ingredient list and leave it up to you whether you'd like to include those or not.

Baked in a 9 x 13 baking dish, this is an ideal weeknight meal.  With a cornbread base, and the addition of breakfast sausage, black eyed peas, onions, bell peppers, creamed corn, and cheese, it is definitely a complete meal in one dish!

1 lb. bulk pork sausage

1 medium yellow onion, chopped

1 cup self-rising corn meal

1/2 cup all-purpose flour

1 t. salt

1/2 t. baking soda

1 t. granulated garlic (optional)

1/2 t. dry mustard (optional)

2 eggs

1 cup buttermilk

1/2 cup vegetable oil

1/2 cup chopped green bell pepper

5 oz. creamed corn

1 (15.5 oz.) can black eyed peas, rinsed and drained

8 oz. grated cheddar cheese

Suggested toppings:  sliced green onions, sour cream

Preheat oven to 350 degrees F. and grease a 9 x 13 baking dish.

In a large skillet, brown the sausage and onions over high heat, breaking up sausage.  Drain well and set aside.

Combine cornmeal, flour, salt, baking soda, granulated garlic, and dry mustard.  

In a separate bowl, beat eggs, buttermilk, and oil.  Combine with dry ingredients.  Batter should not be smooth.

Add sausage, bell pepper, corn, black eyed peas, and cheese.  Spread evenly in prepared pan.

Bake for 50-55 minutes until lightly browned.  Serve immediately.  Serve unadorned or topped with thinly sliced green onions and/or sour cream.

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