Black Eyed Pea Cornbread Casserole recipe with sausage, cheddar cheese, green chiles and jalapeños
Black Eyed Pea Cornbread Casserole recipe – homemade cornbread loaded with sausage, creamed corn, cheddar cheese, black eyed peas, green chiles, and jalapeños. Perfect for your New Year’s Day meal! Can make ahead of time and freeze for up to a month. Everyone LOVES this easy one pan meal! #casserole #cornbread #freezermeal
I hope everyone had a wonderful Christmas holiday! We are still relaxing and cleaning up all the decorations. I’m starting to plan our New Year’s menu. Black eyed peas are a must for New Year’s Day. Black eyed peas bring you luck in the new year. I never take any chances with luck in the new year, so we always have eat black eyed peas!
This Black Eyed Pea Cornbread Casserole is loaded with all our favorites! Black eyed peas, sausage, jalapeños, green chiles, cheddar cheese and cornbread. It is ridiculously good! It does have a kick from the jalapeños and green chiles. If you are worried about the heat, I would suggest omitting the jalapeños. All you need is a side of greens and you are all set for your New Year’s Day meal!
This looks like a lot of ingredients, but you are basically just making homemade cornbread and stirring everything else in the batter. You can make this Black Eyed Pea Cornbread Casserole ahead of time and freeze it for up to a month. Bake the casserole and then freeze it. To reheat the casserole, thaw it and bake covered for 30 minutes at uncovered for 10 minutes. If you want to reheat this casserole frozen, bake it covered for an hour and uncovered for 10 minutes.
Yield: serves 6 to 8
Black Eyed Pea Cornbread Casserole
prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
1 pound hot pork sausage
1 cup white cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/2 cup vegetable oil
1 (15-oz) can black eyed peas, drained
2 cups shredded cheddar cheese
3/4 cup creamed corn
1 (4-oz) can diced jalapeños
1 (4.5-oz) can diced green chiles
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
In a skillet over medium high heat, cook sausage until crumbled and no longer pink. Drain fat. Set aside.
Combine cornmeal, flour, salt, baking soda, eggs, buttermilk and oil.
Stir cooked sausage, black eyed peas, cheese, creamed corn, jalapeños and green chiles into cornbread batter. Pour into prepared pan.
Bake, uncovered, for 1 hour.
You can freeze baked cornbread for up to a month. To reheat, thaw and bake covered at 350ºF for 30 minutes and uncovered for 10 minutes. To reheat frozen, baked covered at 350ºF for 1 hour and uncovered for 10 minutes.