Black Eyed Pea Cornbread
A unique twist on traditional cornbread, this Black Eyed Pea Cornbread combines earthy flavors, moist texture, and versatility, making it a perfect dish for any occasion.
Ingredients
Main Ingredients
- 1 cup black-eyed peas (cooked) Ensure they are cooked and tender.
- 1 cup cornmeal Use certified gluten-free if needed.
- 1 cup buttermilk Can be substituted with plant-based milk plus vinegar.
- 2 large eggs Can be replaced with flaxseed meal for vegan option.
- ¼ cup vegetable oil
- ½ cup chopped onions
- ½ cup corn (frozen or fresh)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Preparation
- Gather and measure out all your ingredients.
- Cook your black-eyed peas if they aren’t already prepared.
Mix Dry Ingredients
- In a large bowl, combine cornmeal, baking powder, baking soda, salt, and black pepper. Whisk to incorporate.
Combine Wet Ingredients
- In a separate bowl, whisk together buttermilk, eggs, and vegetable oil until smooth.
Mix Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
Add Black-Eyed Peas and Onions
- Fold in the cooked black-eyed peas, chopped onions, and corn into the batter.
Prepare for Baking
- Grease a baking dish with oil or cooking spray.
- Pour the batter into the greased dish and spread it evenly.
Bake
- Bake in the preheated oven for 25-30 minutes until golden brown.
Cool and Serve
- Allow to cool slightly before slicing, then serve warm or at room temperature.
Notes
For extra flavor, add jalapeños or cheddar cheese. This recipe can be made in advance and stored properly for freshness.