Black-eyed Pea Cornbread. Cheers to 2014!

Happy New Year's, from our tiny kitchen to yours.

For as long as I can remember, my mom has insisted I eat black-eyed peas on New Year's Day for luck in the new year. It's a good thing she always has a yummy dish prepared…. because for years I've been gobbling up handfuls of black eye peas. A southern tradition indeed.

This year, we introduced the black-eyed pea cornbread to New York. And it was delicious.

Cheers to 2014 - for health, happiness and hearty meals. :)

***

My Mom's Black-eyed Pea Cornbread

Mix together:
1 cup cornmeal
1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/4 cup oil
1 onion, chopped
2 jalapeños, chopped
3/4 cup cut corn, drain
1 lb. browned sausage (can also use hamburger, spicy is great too!)

Add last:
1 cup cooked black-eyed peas (drain)
1/2 lb. grated cheese

Pour into well greased pan (sheet cake pan or oblong casserole)

Bake @ 350 degrees for 45 minutes. Can be served hot or cold.