Black-Eyed Pea & Cornbread Casserole

from the kitchen of a friend


1 pound ground beef
1 can black-eyed peas (15 oz) -- drained
1 cup yellow onion -- chopped
3/4 cup cream style corn
1 cup white cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1/4 cup cooked eggs -- slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
2 Jalapeno peppers (bottled or freshly chopped)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2 inch baking dish.
Place beef in large skillet over medium heat; cook until just beginning to
brown. Drain and crumble; set aside.
Add peas, onion, corn, cornmeal, flour, buttermilk, oil, eggs, salt, baking soda, peppers and cheese to a large bowl in the order given, Mix well.
Add beef, then pour into baking dish.

Bake 40 to 50 minutes or until firm and slightly browned.