Black-Eyed Pea Corn Bread
Black-eyed pea corn bread is a hearty, savory dish combining the richness of sausage and cheese with the sweetness of creamed corn and the earthiness of black-eyed peas. Perfect for family dinners or potlucks, it offers comforting flavors and a moist, flavorful crumb that appeals to all ages.
Ingredients
Instructions
- Cook the pork sausage and chopped onion until browned.
- Drain excess fat and set aside.
- Combine cornmeal, flour, salt, and baking soda in a bowl.
- Beat eggs, buttermilk, and vegetable oil together.
- Add the wet mixture to the dry ingredients; the batter will be slightly lumpy.
- Stir in the cooked sausage and onion, chopped green peppers, creamed corn, grated Cheddar cheese, and black-eyed peas.
- Pour the batter into a greased loaf pan.
- Bake in a preheated 350°F oven for 50 to 55 minutes until golden and cooked through.
Tips & Substitutions
For a twist, try adding diced jalapeños for heat or substituting the Cheddar cheese with pepper jack. If you prefer a gluten-free option, use almond flour instead of regular flour. Be sure to let the cornbread rest for a few minutes after baking to enhance the flavors. This dish pairs beautifully with Cheesy Pork Chops And Potatoes for a hearty meal.
Serving Suggestions
Serve warm, topped with butter or honey for added richness. This cornbread is a great side dish for barbecued meats or chili, making it perfect for gatherings. For a complete meal, pair it with a fresh garden salad or serve alongside Country Ribs And Beans to complement the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for 30-45 seconds or until warmed through. Alternatively, reheat in a toaster oven at 350°F for about 10 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Corn Bread contains roughly 479 calories, with 11g protein, 62g carbohydrates, and 23g fat. It is an excellent source of vitamin C (81% of the Daily Value), dietary fiber (51% of the Daily Value), and vitamin A (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1849mg per serving (80% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving for the best texture. If you have any leftovers, they can be easily reheated without losing flavor.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and keep your cornbread moist.
Can I freeze this cornbread?
Yes, you can freeze the cornbread after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven.
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).