Black-Eyed Pea Cornbread
A hearty and flavorful cornbread loaded with black-eyed peas, cheddar cheese, and jalapenos, offering a spicy, cheesy bite perfect for family dinners or potlucks. Its moist texture and savory taste make it a versatile side dish that pairs well with hearty stews or salads.
Ingredients
Instructions
- Brown the ground beef in a skillet and drain well. Break into small pieces.
- Add drained black-eyed peas, chopped onions, creamed corn, cornmeal, flour, buttermilk, oil, beaten eggs, salt, baking soda, and chopped jalapenos to the mixture.
- Mix all ingredients thoroughly until well combined.
- Pour the mixture into a well-greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider sautéing the onions and jalapenos before mixing them into the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To make this dish vegetarian, replace the ground beef with a plant-based alternative or omit it entirely. Black-eyed peas can also be swapped with other beans if needed.
Serving Suggestions
This cornbread makes a hearty main dish on its own but is also delicious served with a side of coleslaw or a fresh garden salad. For a complete meal, pair it with a spicy salsa or hot sauce on the side to enhance the flavors. It also pairs beautifully with 'American recipes' like barbecued ribs or grilled vegetables.
Storage & Reheating
Store any leftover Black-Eyed Pea Cornbread in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place individual portions in the microwave for about 30-60 seconds or warm the entire dish in a preheated oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Cornbread contains roughly 888 calories, with 19g protein, 59g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (88% of the Daily Value), protein (37% of the Daily Value), and calcium (27% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1873mg per serving (81% 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 use frozen black-eyed peas instead of canned?
Yes, you can use frozen black-eyed peas, but make sure to thaw and drain them before adding to the mixture. Cooking time may vary slightly, so adjust accordingly to ensure they are heated through.
How can I make this recipe gluten-free?
To make the Black-Eyed Pea Cornbread gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Additionally, check that the cornmeal is certified gluten-free, as some brands may contain gluten.
Can I add other vegetables to this cornbread?
Absolutely! Feel free to incorporate vegetables like diced bell peppers, corn kernels, or spinach for added nutrition and flavor. Just make sure to adjust the moisture levels to maintain the right consistency of the batter.
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).