One-Dish black-eyed Pea Cornbread

One-Dish Black-Eyed Pea Cornbread 

1 pound spicy ground pork sausage
1 medium onion, diced
1 cup white cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (15 ounce) can black-eyed peas, drained
2 cups (8ounces) shredded cheddar cheese
3/4 cup cream-style corn
1/4 cup chopped pickled jalapeno peppers
1 (4.5 ounce) can chopped green chiles

Cook sausage and onion in a large skillet over medium-high heat 5 minutes, sirring until sausage crumbles and is no longer pink.  Drain.

Combine cornmeal, flour, salt, and baking soda.

Stir together eggs, buttermilk, and oil until combined.  Add to dry ingredients, stirring just until moistened.  (Batter will not be smooth.  Add sausage mixture, peas, and remaining ingredients to batter, stirring well.

Pour into a greased 13 X 9 inch baking dish

Bake at 350 for 1 hour or until golden and set