Texas Black-Eyed Pea Cornbread
A hearty and flavorful cornbread featuring black-eyed peas, jalapenos, and cheddar, perfect for comforting family dinners or potlucks with a spicy, cheesy kick.
Ingredients
- 1 cup cooked black-eyed peas ⓘ
- 1 cup buttermilk ⓘ
- 1/2 cup flour
- 1/2 cup corn oil ⓘ
- 2 jalapeno peppers, seeded and chopped ⓘ
- 3/4 cup cream-style corn ⓘ
- 1 pound hamburger, browned and drained ⓘ
- 1 cup white cornmeal ⓘ
- 1 to 1 1/2 cups grated Cheddar cheese ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 eggs ⓘ
- 1/4 teaspoon sage ⓘ
Instructions
- Mix all ingredients except the cheese.
- Add grated Cheddar cheese to the mixture last and stir well.
- Pour the batter into a greased baking pan.
- Heat the oven to 350°F (175°C).
- Bake for 45 minutes or until the top is lightly browned and the cornbread is done.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or a dash of hot sauce. If you prefer a vegetarian option, you can substitute the hamburger with black beans or additional vegetables like bell peppers. Using a gluten-free flour blend can also make this recipe suitable for gluten-sensitive individuals. Adjust the cheese type for variations in flavor; pepper jack adds a nice heat.
Serving Suggestions
This Texas Black-Eyed Pea Cornbread pairs beautifully with southern-style greens or a hearty chili. It's perfect for a casual family dinner or served alongside BBQ dishes. A dollop of sour cream or a side of salsa can enhance the flavors. For a complete meal, consider serving it with Glazed Ginger Pork or Bacon Roll-Ups(Appetizer).
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 5 days. For reheating, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30-60 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Black-Eyed Pea Cornbread contains roughly 510 calories, with 15g protein, 65g carbohydrates, and 22g fat. It is an excellent source of protein (30% of the Daily Value), calcium (25% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1219mg per serving (53% 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 dried black-eyed peas instead of cooked ones?
Yes, you can use dried black-eyed peas, but you'll need to soak and cook them first. Typically, soak them overnight and then boil until tender, which may take about an hour. This will provide the same texture and flavor as cooked peas in the recipe.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and texture of buttermilk in the cornbread.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just remember to add the cheese right before baking. For best results, bake it fresh when you're ready to serve, but it can also be baked ahead and reheated as described in the storage section.
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).