Black-Eyed Pea Cornbread Skillet
Makes 8-10 servings

1 lb. ground meat
1 onion, chopped
1/2 teaspoon salt
3 eggs beaten
3/4 cup buttermilk
1/4 cup egetable oil
1 cup self-rising meal
1 (16-oz.) can black-eyed peas, drained
1 (8oz.) can cream style corn
4 oz. shredded cheddar cheese
2 pickled jalapeno peppers, chopped

Heat oven to 400. In a 10in. skillet, cook ground beef, onion, and salt until beef is browned. Remove mixture from skillet and drain. Coat skillet with cooking spray. In a large bowl combine eggs, buttermilk, oil and cornmeal, blend thoroughly. Stir in peas, corn, cheese, pepper and ground beef mixture. Pour batter into skillet and bake at 400 for 25-30 minutes or until set and lightly browned.
Brenda in Farmerville, Louisiana

http://www.nancyskitchen