Cornbread with Black-Eyed Peas
Black-eyed peas are a good-luck tradition for New Year's Day...but my family is so fond of this recipe, I make it all year long!—Jeanne Shinn, Bandera, Texas
Ingredients
- 1 pound ground beef, browned and drained
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 3/4 cup cream-style corn
- 1 cup cooked or canned black-eyed peas, drained
- 1 medium onion, chopped
- 1/2 cup canola oil
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 cups shredded cheddar cheese
- 1/2 teaspoon baking soda
