PurpleHull Pea Festival RecipesPurpleHull Pea Cornbread 1 lb. bulk pork sausage 1 onion, chopped 1 cup white cornmeal 1/2 cup flour 1 tsp. salt 1/2 tsp. baking soda 2 eggs, slightly beaten 1 cup buttermilk 1/2 cup vegetable oil 1 4-oz. can chopped green chilies, drained 3/4 cup cream-style corn 2 cup grated cheddar cheese 2 cup purplehull peas, cooked Preheat oven to 350 degrees. Grease a 13X9X2" pan. Cook sausage and onion in large skillet until sausage is browned. Drain and set aside. Combine cornmeal, flour, salt, and soda in large bowl. In another bowl, beat eggs, buttermilk, and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to blended until smooth.) Add sausage, onion, chilies, corn, cheese and purplehull peas. Pour into prepared pan and bake for 50 to 55 minutes, or until knife inserted in center comes out clean. Cool and cut in pieces. Serves 8 to 12. Above recipe from the Emerson, Arkansas PurpleHull Pea Festival & World Championship Rotary Tiller Race Web site: www.purplehull.com |
|