City Girl and I have antique dealer friends who are also fun cooks. They LOVE putting out a spread, and are very good at it. A while back they sent me a recipe from a client, for Black-Eyed Pea Cornbread. A couple of times after that they made reference to the dish; having used it for a couple of dinners and things. So yesterday, when I had to cook for The Other Family's Thanksgiving, this seemed like a good idea.
Except, I don't like sausage and this recipe had a pound of sausage in it. I like the IDEA of sausage, and I like most KINDS of sausage, but I don't like country sausage. No idea why...this isn't in my genes...but I don't like country sausage. So off we went.
I knew when I started that I was going to substitute chorizo (I like chorizo), but the rest of the recipe was going to stand. Except then, I remembered that there is a black-eyed pea cornbread recipe in the Neiman Marcus cookbook and when I pulled it out...there were some improvements that could be made. Starting with substituting creamed corn for cream cheese.
And THEN...when I got to Aldi on the Friday afternoon before Thanksgiving...they didn't have black-eyed peas. But they DID have black beans and...that's 50% of the equation so that's what I went with. A wing and a prayer. And this was SOOO good that this morning, I made breakfast out of the leftovers. That's another post.
Chorizo & Black Bean Cornbread
12 ounces chorizo sausage
1 onion, finely chopped
2 cups self-rising cornmeal mix (around here, that's White Lily)
2 large eggs
2 cups buttermilk
1/2 cup vegetable oil
1 cup grated cheese
1 small can creamed corn (I threw away the can, but I think it's 8 ozs. Or so.)
Canned jalapenos, to taste, I used about 1/2 cup and it was warm
1 14 oz can black beans, rinsed
Brown the sausage and onion in a skillet, breaking the sausage up into a fine crumble. Drain well; I put it into a metal strainer and rested it on four layers of paper towels. Just get the grease out.
Measure the cornmeal mix into a large bowl. Add the grated cheese, creamed corn, sausage & onion, and black beans. Don't stir. Put the jalapenos, eggs, oil and buttermilk in a blender and process until the jalapenos are finely chopped. Add to cornmeal mixture and fold with a rubber spatula.
Pour into a greased 13x9 pan and bake at 350 for 45 minutes to an hour. Let it cool for at least 15 minutes before cutting.