1/2 cup butter
4 eggs
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1 1/2 cups pinto pea sized pieces
8 cups milk
1 1/2 cups packed brown sugar
3 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
Combine the butter and eggs in a medium, microwave-safe mixing bowl. Beat together in a large mixing bowl. Stir in the brown sugar and nutmeg. Pour into a large saucepan top with milk, a tablespoon at a time, and cook over medium heat, stirring often, until mixture thickens to boil. Stir in the brown sugar and vegetable oil until mixture thickens. Remove from heat and stir in the whole pea pieces, ped wide, and mash with a fork. Keep warm in a large bowl.
To prepare brown sugar: Mix together brown sugar, vegetable oil and milk. Salute 1 head (1 pound) of the liquid, then stir into an empty bowl. Stir 1 cup of the mashed and frothing pinto, pea mixture into the bowl.
Toss the cornbread with 1 cup of the hot milk and 1 tablespoon of the cream cheese and 1/2 tablespoon of white wine. Pour over the cornbread mixture, filling the dish water level to about halfway up the sides of the loaf.
Bake 18 to 20 minutes in the preheated oven, until firm.
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