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
1lbhot pork sausage
1(15-oz)can black eyed peas, drained
2cupsshredded cheddar cheese
1(4-oz)can diced jalapeños
1(4.5-oz)can diced green chiles
Preheat oven to 350ºF. Lightly spray a 9x13-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.
I used a roll of Jimmy Dean sausage.
This does have a kick from the jalapeños and green chiles. If you are worried about the heat, I would suggest omitting the jalapeños.
You can make this 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.