Pea Pickers Cornbread Recipes

HOT PICKLED PEPPER CORNBREAD

Steps:

• Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray.
• Get two big mixing bowls. In one, mix the flour, cornmeal, salt, sugar, baking soda and baking powder. In the other, whisk the honey, buttermilk, eggs and peppers.
• Make a well in the center of the flour mixture and stir in the liquid mixture. When the liquid is incorporated, mix in the butter.
• Pour into the pan or divide among the muffin cups, filling them to within 1/2 inch of the top. For a 10-inch pan, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 20 to 25 minutes. Also, if you want to sneak some shredded cheddar or mozz on top before baking, I won't tell.

BLACK EYED PEA CORNBREAD

Steps:

• Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles; drain.
• Stir together cornmeal, flour, and soda in a large bowl.
• Add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
• Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish.
• Bake at 325 degrees for 1 hour.

BLACK EYED PEA CORNBREAD

Steps:

• Brown the meat and drain well. Break it into small pieces.
• Add other ingredients in order given.
• Mix well and place in a 13x9x2" pan that has been well greased.
• Cook at 350 degrees for 45mins, or until done.
• Serve hot!

BLACK-EYED PEA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
• Mix cornmeal, flour, salt, and baking soda together in a large bowl.
• Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

CORNBREAD WITH BLACK-EYED PEAS

Steps:

• In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.

PEPPERED CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.