Black-Eyed Pea Cornbread

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Thursday, January 01, 2004

Categories:

American/Appetizers-Side Dish

Yield:

12 servings

Ingredients:

Non-stick cooking spray1 pound 96% fat-free ground beef
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup yellow cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1/2 cup egg substitute
1 cup reduced fat buttermilk
1 cup canned black-eyed peas, rinsed and drained
1 (8-ounce) can cream-style corn
1 cup shredded light cheddar cheese
2 pickled jalapeno peppers, chopped

Directions:

1. Preheat oven to 325 degrees. Spray 9-x 13-inch baking dish with non-stick cooking spray.
2. In a large skillet, over medium heat, cook beef, onion, salt and pepper until beef is no longer pink. Drain.
3. In a large bowl, combine cornmeal, flour and soda. Add eggs and buttermilk stirring just until moistened. Stir in beef mixture, peas, corn, cheese and peppers.
4. Pour into baking dish. Bake 1 hour.

Nutrition Facts:

Source:

Adapted recipe by Jennifer Parham, RD, LD