Description

This Black Eyed Pea Cornbread Casserole is a hearty and flavorful Southern-inspired dish combining savory hot pork sausage, creamy cornbread batter, tender black eyed peas, melty cheddar cheese, and a kick of jalapeños and green chiles. Baked to golden perfection, this casserole makes a comforting main or side dish perfect for family dinners or potlucks.

Ingredients

Scale

Meat

1 lb hot pork sausage

Dry Ingredients

1 cup white cornmeal
½ cup all-purpose flour
1 tsp salt
½ tsp baking soda

Wet Ingredients

2 eggs
1 cup buttermilk
½ cup vegetable oil

Additional Ingredients

1 (15-oz) can black eyed peas, drained
2 cups shredded cheddar cheese
¾ cup creamed corn
1 (4-oz) can diced jalapeños
1 (4.5-oz) can diced green chiles

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray and set it aside to ensure the casserole doesn’t stick during baking.
Cook Sausage: In a skillet over medium-high heat, cook the hot pork sausage until it is fully browned and crumbled. There should be no pink remaining. Once cooked, drain any excess fat and set the sausage aside.
Mix Dry and Wet Ingredients: In a large mixing bowl, combine the white cornmeal, all-purpose flour, salt, and baking soda. Then add the eggs, buttermilk, and vegetable oil. Stir until the batter is well combined and smooth.
Add Remaining Ingredients: Fold the cooked sausage, drained black eyed peas, shredded cheddar cheese, creamed corn, diced jalapeños, and diced green chiles into the cornbread batter. Mix everything thoroughly to evenly distribute all components.
Bake the Casserole: Pour the combined mixture into the prepared 9×13-inch pan. Bake uncovered in the preheated oven for 1 hour, or until the casserole is set, golden on top, and a toothpick inserted into the center comes out clean.

Notes

For a milder flavor, use mild pork sausage or reduce the amount of jalapeños.
Ensure the black eyed peas are well-drained to avoid excess moisture in the casserole.
You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
Let the casserole cool slightly before serving to help it firm up for easier slicing.
This dish can be prepared a day ahead and reheated in the oven for convenience.