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.