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Today is September 27, 2022

Noel’s Black-eyed Pea Cornbread

Breads & Desserts




1 tsp. butter
1 lb. pork sausage
1 medium onion, diced
1 cup white plain cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
8 oz. (2 cups) grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
1 can cream-style corn
1 can Ro-tel tomatoes


Preheat oven to 350 F. Grease a 9-by-13-inch baking dish with butter. Brown sausage in a large skillet. Add onions, sweat (cook over medium-low heat until translucent) and drain. Whisk together meal, flour, salt and baking soda in a large bowl. Beat eggs, buttermilk and oil together in a medium bowl. Add egg mixture to meal mixture, stirring until just moistened (will be lumpy). Stir in sausage mixture, cheese, peas, corn and tomatoes. Pour into baking dish, smoothing top. Bake until golden brown, about 50 to 60 minutes. Allow to cool 10 minutes before serving.


From “Dinner with Friends,” by The Friends of Wister Gardens, Belzoni, Miss.

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