Cornbread with Spicy Blackeye Peas

Cornbread with Spicy Blackeye Peas
Budget-friendly recipe
557
Serves:
9
1 hours 0 mins.

Serve with Oven Fried Chicken for a family dinner

Ingredients

6
cups
16
ounces
frozen
1
cup
¼
cup
1
tablespoon
1
beaten
¼
cup
1
cup
Lowfat
1
cup
Frozen, thawed
1
Medium, chopped
2
finely chopped
1
seeded and chopped (optional)

Directions

  1. Place an oven rack in the middle of the oven. Preheat oven to 425˚F.
  2. In a medium-size pot, bring water to a boil over high heat.
  3. Add blackeye peas and return to a boil. Lower the heat to medium and simmer for 30 minutes.
  4. While the blackeye peas are cooking, mix cornmeal, flour, sugar, and baking powder in a medium bowl.
  5. Add the egg, oil, buttermilk, and corn to the flour mixture. Mix ingredients until just blended (there may be a few small lumps).
  6. Spray a 9 x 9-inch square pan with nonstick cooking spray.
  7. Pour the batter into the pan.
  8. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
  9. As the cornbread continues to bake, drain the blackeye peas and keep half a cup of cooking water.
  10. Spray a skillet with nonstick cooking spray and sauté onions and garlic over medium heat until tender, about 3 minutes.
  11. Add blackeye peas, jalapeño pepper, and reserved cooking water to the skillet and continue to simmer and stir for 5 minutes more.
  12. Serve a square of cornbread over ½ cup of blackeye peas.

Nutrition Info and more

Serving size:
½
cup
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