Spicy Black-Eyed Pea Cornbread

     Adapted from a recipe I found on the Jiffy company's website, this one bowl cornbread is a fun and filling way to usher in the New Year.  Eating black-eyed peas on New Year's Day is a Southern tradition that dates back to the Civil War, insuring prosperity and good luck in the upcoming year.  In my 12 inch dutch oven the cornbread baked for a total of 50 minutes with 12 coals around the base of the oven, 18 in a ring around the outside of the lid and 8 coals spaced evenly in the middle.  I omitted the jalapenos but I'm sure they would give it a real kick.  Somewhat like a spoon bread, the creamy peas, melted cheese and creamed corn make this a very moist cornbread.  Serve it with a tossed salad for a light dinner or New Year's Day brunch.  Happy New Year!

Spicy Black-Eyed Pea Cornbread
2 8.5 oz packages 'Jiffy' Corn Muffin Mix
1 lb spicy pork sausage meat, cooked and crumbled
5-6 scallions, chopped
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
1 8 oz. package Cheddar cheese, shredded (2 cups)
1 15 oz can black-eyed peas, drained
3/4 cup cream style corn
1 4.5 oz can green chilies, chopped
1/4 cup canned pickled jalapeños, chopped and drained

     Lightly oil or spray 12 inch dutch oven.
     In large bowl beat eggs, buttermilk and oil.
     Add muffin mix, stirring until mixture is just moistened.
     Batter will be lumpy.
     Stir in sausage, scallions, cheese, black-eyed peas, corn, chilies and jalapenos.
     Pour into prepared dutch oven.
     Bake at 350 degrees for 50-60 minutes or until lightly browned.
     Cool for 15 minutes before cutting into squares.
     Makes 8-10 servings.

Spread batter into well oiled 12 inch dutch oven

Bake at 350 degrees for 50-60 minutes

A 'lucky' cornbread chock full of flavor