Black-Eyed Cornbread
A hearty cornbread baked with ground beef, vegetables, cheese, and spicy jalapenos, offering bold flavors perfect for family dinners or casual gatherings.
Ingredients
- 1 lb. ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1 c. cornmeal ⓘ
- 1/2 c. plain flour ⓘ
- 1/2 tsp. soda ⓘ
- 2 large eggs ⓘ
- 1 c. buttermilk ⓘ
- 1/2 c. vegetable oil ⓘ
- 1 c. peas, drained ⓘ
- 1 (8 oz.) can creamed corn ⓘ
- 1 c. (4 oz.) cheese, shredded ⓘ
- 2 pickled jalapeno peppers, chopped ⓘ
Instructions
- Cook ground beef, chopped onion, salt, and pepper in a skillet over medium heat until all pink is gone from the beef.
- Drain excess fat from the skillet.
- Add eggs, buttermilk, and vegetable oil to the beef mixture and stir until combined and moist.
- Stir in cornmeal, flour, baking soda, drained peas, creamed corn, shredded cheese, and chopped jalapenos until well mixed.
- Pour the mixture into a greased 11 x 7-inch baking dish.
- Bake at 325°F (160°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, substitute ground turkey for the beef. You can also use whole wheat flour instead of plain flour for added nutrition. If you want a spicier kick, consider adding more jalapenos or even some diced green chilies. Make sure to mix the ingredients gently to keep the cornbread fluffy. This dish can also be made in muffin tins for individual servings.
Serving Suggestions
Serve warm, topped with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor. This cornbread pairs beautifully with chili or a fresh garden salad. It’s also an excellent side for BBQ dishes, making it a great addition to a summer cookout. For a heartier meal, serve alongside Beef And Biscuit Bake.
Storage & Reheating
Store leftover Black-Eyed Cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30-45 seconds or warm in the oven at 350°F (175°C) until heated through. This dish also freezes well; wrap it tightly and store for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Cornbread contains roughly 588 calories, with 16g protein, 70g carbohydrates, and 28g fat. It is an excellent source of vitamin A (38% of the Daily Value) and protein (32% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1490mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread vegetarian?
Yes, you can replace the ground beef with a plant-based protein like lentils or crumbled tofu. Adjust the seasoning accordingly to maintain flavor. You can also increase the amount of peas and add more vegetables such as bell peppers or zucchini for added texture.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt or sour cream can also work as a substitute.
How do I know when the cornbread is done?
The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil and continue baking until fully cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).