A delightful twist on traditional cornbread, packed with hearty ingredients and bold flavors.
Preheat your oven to 325°F (165°C).
Always preheat the oven to ensure even cooking.
In a large skillet, cook the ground turkey and chopped onion over medium heat until the turkey is browned and crumbled. Season with salt and pepper, then drain any excess fat.
Use a wooden spoon to break up the turkey for even cooking.
In a mixing bowl, combine the cornmeal, flour, and baking powder.
Mix dry ingredients thoroughly to ensure even distribution.
Add the eggs, buttermilk, and vegetable oil to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the batter light.
Fold in the cooked turkey mixture, black-eyed peas, and shredded cheddar cheese.
Gently fold to maintain the batter's texture.
Pour the batter into a greased 11x7-inch baking dish, spreading it evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Cooling helps the cornbread set, making it easier to slice.
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