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Corn Bread with Black-Eyed Peas Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:8-10 servings

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 eggs, beaten
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 teaspoon baking soda

Directions

  • 1. In a bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 each) equals 419 calories, 23 g fat (9 g saturated fat), 90 mg cholesterol, 325 mg sodium, 32 g carbohydrate, 5 g fiber, 21 g protein.