Black-eyed Peas and Sausage with Sweet Corn Cake
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 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
Instructions
  1. Saute smoked sausage until slightly browned. Remove from pan and set aside.
  2. Saute bell pepper, onion, and celery in butter until crisp-tender.
  3. Add sausage, black-eyed peas, tomatoes, garlic, ketchup, and bouillon.
  4. Bring to a boil, reduce heat, and simmer about 10 minutes.
  5. To prepare SWEET CORN CAKE:
  6. 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.
Recipe by Food Fun Family at https://foodfunfamily.com/black-eyed-peas-and-sausage/