Best 4 Black Eyed Pea Cornbread Recipes
Black eyed pea cornbread, a classic Southern dish, is a delicious and versatile combination of two staple ingredients: black eyed peas and cornmeal. This hearty and flavorful bread is often served as a side dish or as a main course, and can be enjoyed for breakfast, lunch, or dinner. With its unique texture and subtle sweetness, black eyed pea cornbread has become a favorite among many. Whether you're a seasoned cook or just starting out, this article will provide you with the best recipes and tips for creating a perfect black eyed pea cornbread that will be a hit at your next gathering.
Here are our top 4 tried and tested recipes!
BLACK-EYED PEA CORNBREAD
My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.
Provided by Chris
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
- Mix cornmeal, flour, salt, and baking soda together in a large bowl.
- Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g
BLACK EYED PEA CORNBREAD
This is apparently a recipe they make at the Black Eyed Pea restaurant (EDIT: apparently not the Black Eyed Pea Restaurant cornbread - thanks Kelly - but still yummy), but I tried it out at home and it was delicious. Rather filling, it's maybe a little too much for a side, but it's very good. Try it out! I've also just remembered that I actually used a couple of red chilli peppers, rather than jalapeno peppers, which gave it a bit more kick. So it's up to you which you use :)
Provided by Delete_
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and drain well. Break it into small pieces.
- Add other ingredients in order given.
- Mix well and place in a 13x9x2" pan that has been well greased.
- Cook at 350 degrees for 45mins, or until done.
- Serve hot!
OLE MISS BLACK-EYED PEA AND SAUSAGE CORNBREAD
Make and share this Ole Miss Black-Eyed Pea and Sausage Cornbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°; grease a large baking dish with butter and set aside.
- In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
- Drain the sausage and onion on paper towels.
- In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
- In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
- Add the cheese, black-eyed peas, and chiles; stir until blended.
- Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
- Let cool about 10 minutes before serving.
Nutrition Facts : Calories 674.9, Fat 36.4, SaturatedFat 10.3, Cholesterol 127.4, Sodium 976.2, Carbohydrate 61, Fiber 6.3, Sugar 3, Protein 26.9
BLACK EYED PEA CORNBREAD
This is a favorite at family gatherings made by my sister-in-law, Judy. It is very filling; more like a meal than a cornbread.
Provided by Joyce Lowery
Categories Other Breads
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Cook sausage and onions until brown. Drain and set aside.
- 2. Combine meal and other dry ingredients.
- 3. Beat eggs, buttermilk, and oil together.
- 4. Combine this with the dry ingredients (batter will not be smooth).
- 5. Add cooked sausage, onions, peppers, corn, cheese, and peas.
- 6. Bake in 13x9-inch pan at 350 degrees for 50 - 55 minutes.
Tips:
- Soak the Black-Eyed Peas: Soaking the black-eyed peas overnight or for at least 4 hours will help to reduce their cooking time and make them more tender.
- Use Fresh or Frozen Corn: Fresh corn is ideal for this recipe, but frozen corn can also be used. If using frozen corn, thaw it completely before adding it to the batter.
- Don't Overmix the Batter: Overmixing the batter can result in a tough cornbread. Mix just until the ingredients are combined.
- Use a Cast Iron Skillet: A cast iron skillet is the best pan for cooking cornbread. It distributes heat evenly and gives the cornbread a crispy crust.
- Preheat the Skillet: Preheat the skillet over medium-high heat before adding the batter. This will help to create a crispy crust.
- Bake Until a Toothpick Inserted in the Center Comes Out Clean: The cornbread is done baking when a toothpick inserted in the center comes out clean.
Conclusion:
Black-eyed pea cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover black-eyed peas, and it is also a good source of protein and fiber. Serve it with your favorite main course, or enjoy it as a snack on its own.
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