NSFE+T really! "Cornbread Surprise"
recipe below for 13x9 baking pan sized serving
total prep time : 5-15 minutes (depends if you make or buy the cornbread)
total cook time : 90-120 minutes (depends if you make or buy the cornbread)
1.5-2.0 # of sweet (unsweet if you must) cornbread, either homemade or storebought (if you're that lazy)... but it needs to be reallly fresh
in a stovetop pot combine :
6 oz Sapporo
2 oz Blue Agave Tequila
4 oz Grapeseed Oil
1.5 tablespoon onion powder
1.5 tablespoon garlic powder
2.0 tablespoon cayenne pepper powder
1.5 tablespoon ground cumin powder
1.5 tablespoon crushed black pepper
0.5 tablespoon paprika powder
0.25 tablespoon salt
in a food chopper / processor:
pulverize 3-4 oz roasted sunflower seeds (add to pot)
liquefy 2 bell peppers and 1 small tomato (add to pot)
open 3 cans purple hull peas, 3 cans black eyed peas
fully drain 2 of each, leave the remaining 1 of each full of can juice
add the 6 can of peas to the pot
cook on med-high to high heat (warning, this bubbles and spatters quite a bit, so be careful and diligent with it, or use a lid/spatter screen) until about 85-90% of all the liquid is gone.
line baking pan bottom with 1/2 the cornbread
cover with the pea soup mix
cover with the remaining half of the cornbread
bake in oven for 20-30 minutes at about 200F
enjoy
