Project Description

Recipe Ingredients:

  • 12 oz. package Johnsonville breakfast sausage, sliced

  • 1/4 cup onion, finely diced

  • 1 cup yellow cornmeal

  • 1 teaspoon salt

  • 1/2 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1–2 teaspoons mild or medium chili powder

  • 2 large eggs, beaten

  • 1 cup buttermilk

  • 1/3 cup vegetable oil

  • 2 cups Black-eyed beans, cooked and drained

  • 2 cups shredded cheddar cheese

  • 1 (4.5 ounce) can chopped green chiles

Instructions

Cook sausage and onion in skillet over medium high heat until sausage is browned and onion is translucent. Drain on paper towel.

Combine cornmeal, flour, salt, baking soda and baking powder in large bowl. Stir together eggs, buttermilk and oil until combined. Add to dry ingredients and stir until just moistened. Add sausage mixture, cheddar cheese, black-eyed beans and chiles. Mix well.

For Waffles:

Preheat your waffle maker. Spray with non stick spray. Place a little over a cup of mixture in the waffle maker and follow manufacturer’s instructions.

For Muffins:
Spray muffin pan or use paper liners. Fill tins a little over 1/2 full. Bake in a 350 degree oven for 30 minutes.