Tuesday, August 19, 2008

Southern Home Cookin'

I think you'll agree it's official... We have probably lived in the South too long because I am about to share a recipe for Corn Bread with Black-Eyed Peas. Yum-yum. And, what's more... the reason I searched out this recipe is because Tim grew Black-eyed peas in our garden! Anyway, this is a unique recipe that is easy and pretty yummy. Go easy on the black-eyed peas because it tends to be a little dry, anyway. Also, I think sausage might taste good instead of the ground beef. Serve this "bread" with a tossed salad and you have a scrumptious meal your family will thank you for!!

Corn Bread with Black Eyed Peas

1 lb. ground beef, browned and drained
1 cup cornmeal
1/2 cup all-purpose flour
3/4 cup cream-style corn (I dumped in the whole can)
1 cup cooked or canned black-eyed peas, drained
1 medium onion, chopped (I used onion powder)
1/2 cup vegetable oil
1 cup buttermilk *
2 eggs, beaten
2 cups shredded cheddar cheese
1/2 tsp. baking soda

In a mixing bowl, combine all ingredients and mix well. Pour into a greased 9 x 13 baking dish. Baked at 350, uncovered, for 40-45 minutes or until it is golden.

*Did you know you can make buttermilk if you don't have any on hand? Just put 1 Tbsp. vinegar into a measuring cup and fill it up the rest of the way to 1 cup with milk. Let is sit for at least one minute to sour. Voila! Buttermilk.


Kristy said...

Such the southern cook you are! I grew up LOVING black eyed peas! I had heard that about the buttermilk before, but forgot - thanks for reminding me, because I never buy it, but sometimes need it.

Lisa said...

(trying to post this comment again...I failed the "Word Verification" test the first time. Where are my glasses???)

Is it safe to follow a cornbread recipe from a northerner? ;-)

I'll let you know...I'm going to try it tonight...