Directions
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Preheat oven to 425 degrees.
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Make cornbread according to directions and add jalapenos, cheddar and milk.
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Coat ramekins with canola oil and fill each one 3/4 full; bake for 20 minutes, or until brown.
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Pulse black eyed peas through pepper in a food processor until smooth.
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Heat grease or butter in a medium size saute pan until melted and almost bubbly, add bean mixture, whisking consistently, then add salsa verde, whisk and remove from heat.
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Serve bean mixture over mini cornbreads and top with pickled jalapenos.
