PurpleHull Pea Festival Recipes

PurpleHull Pea Cornbread
1 lb. bulk pork sausage
1 onion, chopped
1 cup white cornmeal
1/2 cup flour
1 tsp. salt 
1/2 tsp. baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 4-oz. can chopped green chilies, drained
3/4 cup cream-style corn
2 cup grated cheddar cheese
2 cup purplehull peas, cooked
Preheat oven to 350 degrees.  Grease a 13X9X2"
pan.  Cook sausage and onion in large skillet
until sausage is browned.  Drain and set aside.
Combine cornmeal, flour, salt, and soda in large
bowl.  In another bowl, beat eggs, buttermilk,
and oil together.  Combine with dry ingredients
using a few quick strokes (batter does not need
to blended until smooth.)  Add sausage, onion,
chilies, corn, cheese and purplehull peas. Pour
into prepared pan and bake for 50 to 55 minutes,
or until knife inserted in center comes out
clean.  Cool and cut in pieces.  Serves 8 to 12.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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