Cornbread Waffles With Black Eyed Pea Ragu Recipes

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.

OLE MISS BLACK-EYED PEA AND SAUSAGE CORNBREAD

Steps:

• Preheat oven to 375°; grease a large baking dish with butter and set aside.
• In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
• Drain the sausage and onion on paper towels.
• In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
• In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
• Add the cheese, black-eyed peas, and chiles; stir until blended.
• Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
• Let cool about 10 minutes before serving.