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Cornbread & Black Eyed Peas

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A comforting Southern dish featuring a sweet cornbread paired with creamy black-eyed peas, perfect for quick meals and special occasions.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups cooked black-eyed peas (canned or dried, pre-soaked and boiled)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or bacon grease
  • 1 cup vegetable broth (or chicken broth for extra flavor)
  • Salt and pepper to taste
  • A pinch of cayenne pepper (optional)

Instructions

  1. In a pot over medium heat, add olive oil (or bacon grease) and sauté the onions until they’re soft, about 5 minutes.
  2. Add in the garlic, stirring often so it doesn’t stick, and cook for another minute.
  3. Toss in the black-eyed peas and broth. Season with salt, pepper, and a pinch of cayenne if you like a kick. Let everything simmer for about 20 minutes.
  4. Preheat your oven to 400°F (200°C). If you’re using a cast-iron skillet, pop that in the oven to heat up.
  5. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  6. Combine the milk, oil, and egg in another bowl.
  7. Pour the wet ingredients into the dry ingredients and mix until just combined; lumps are okay.
  8. Once the skillet is hot, add a little oil or butter, then pour the batter in. Bake for about 20-25 minutes.

Notes

For best results, use fresh ingredients and avoid overmixing the batter. The cornbread thickens more as it cools.

Nutrition

Find it online: https://www.spiritsdrink.com/cornbread-black-eyed-peas/