Black-Eyed Pea Cornbread recipe

Source: Fort Worth Star Telegram

Serving size: 10

1 pound ground beef
1 cup canned black-eyed peas, drained
1 cup onion, chopped
3/4 cup cream-style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Heat oven to 350 degrees F.

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13 x 9 x 2-inch pan that has been well greased. Bake for 45 minutes, or until done.