Do you ever discover a recipe that used to be one of your favorites, but for whatever reason has been lost and forgotten?
I remembered this recipe for black eyed peas and sausage with tomatoes the other day, made it for my family, and fell in love with it all over again. Paired with this sinfully delicious sweet corn cake, this is a dinner that you’ll want to make again and again.
I’m already ready to make it another time.
I was actually surprised that the kids were such die-hard fans of this dish, since it’s heavy on the tomatoes and other veggies. But trust me when I say that the flavor is so fantastic that the kids didn’t complain about the tomatoes or onions or celery at all. That’s a huge win!
- 1 lb smoked sausage (any variety), sliced
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 Tbsp butter
- 2 (15 ounce) cans black-eyed peas with liquid
- 1 (15 ounce) can stewed tomatoes, undrained
- 1 tsp minced garlic
- ¼ cup ketchup
- 2 tsp dry chicken bouillon
- *SWEET CORN CAKE*
- 1 can corn, drained
- 1 can creamed corn, undrained
- 1 box Jiffy Corn Bread mix
- 2 eggs
- ½ cup butter, softened
- ½ cup sugar
- ½ cup mayonaisse
- Saute smoked sausage until slightly browned. Remove from pan and set aside.
- Saute bell pepper, onion, and celery in butter until crisp-tender.
- Add sausage, black-eyed peas, tomatoes, garlic, ketchup, and bouillon.
- Bring to a boil, reduce heat, and simmer about 10 minutes.
- To prepare SWEET CORN CAKE:
- Combine all ingredients (from corn through mayo) in medium sized bowl. Mix with fork and pour into 9X13 pan. Bake at 350 for 30-40 minutes or until set and lightly browned on top. For a fun presentation, scoop the corn cake out with a large ice cream scoop.
This recipe can easily be converted to a hearty vegetarian dish by leaving the sausage and chicken bouillon out. I got this recipe from an old friend many years ago (almost pre-internet. Ok, maybe not that old). Enjoy!
Another note: you can certainly leave out the sweet corn cake and substitute corn bread…or just eat it by itself. We just love the combination!
© 2013 – 2016, Food Fun Family. All rights reserved.
This looks great! Love how you can make it vegetarian. Thanks for sharing at Merry Monday. Hope to see you at the party next week!
I’ve never tried it, but it might be worth a shot! My only hesitation is that neither of them are very dense, so I’d worry that the corn cake would kind of seep into the juices of the bean/sausage/tomato mixture. Maybe drain off the tomato juice and it would work better.
This recipe looks so delicious! I was wondering if you could put the sausage mixture in an overproof dish, pour the cornbread mixture on top & bake it all together? Do you know if this would work. Thank you so much & Happy New Year!!
Tracy
This has been my go to New Year’s day meal for 3 years. This year I made it gluten free. Instead of the Jif mix I used 1 cup of gluten free bisquick and 3/4 cup cornmeal. We couldn’t tell the difference. It was still delicious.
Looks yummy, quick, and easy – right up my alley! Thanks for joining us at the #HomeMattersParty
This looks so good! I love meals like this- must be my Louisiana roots.