Black Eyed Peas Cornbread Casserole

We hope you had the merriest Christmas! Just in case you’re like us and stuck in this weird hazy period between Christmas and New Year’s where you’re confused, taking lots of naps, and eating way more than you should… Today is Tuesday. And it’s December 28th. And you should probably walk away from the cheese now. Haha! 

Well, to continue this festive holiday celebration, we thought we’d share our recipe for a tried-and-true New Year’s tradition—Black Eyed Peas! This traditional dish generally symbolizes health and wealth for the New Year. But we just think it tastes good! 

Check out this yummy spin on Black Eyed Peas and Pork! 

Black Eyed Peas Cornbread Casserole 

Ingredients— 

1 lb. Hot Pork Sausage 

1 Cup White Cornmeal 

½ Cup Flour 

1 tsp Salt 

2 tsp Pepper 

2 tsp Paprika 

½ tsp Baking Soda 

2 eggs 

1 Cup Buttermilk 

½ Cup Vegetable Oil 

1 15 oz. Can Black Eyed Peas, drained and rinsed 

2 Cups Shredded Sharp Cheddar Cheese 

½ Cup Sour Cream 

¾ Cup Creamed Corn 

1 4 oz. can Diced Jalapenos 

1 4.5 oz. can diced green chilis 

1/3 Cup Diced Roasted Red Peppers from a jar 

Directions— 

Step #1— 

Preheat oven to 350 degrees F. Lightly butter a 9x13 pan. Set aside. 

Step #2— 

Cook and crumble sausage in a skillet over medium high heat until no longer pink. Drain excess fat. Set aside. 

Step #3— 

In a mixing bowl, combine cornmeal, flour baking soda, eggs, buttermilk and oil. Add the rest of the ingredients. Stir until well combined. Pour into prepared pan. Bake for 60-75 minutes. Serve on New Year’s. Remember the last year and welcome the new one. Celebrate with the people you love.