Add black-eyed peas and return to a boil. Lower the heat to medium and simmer for 30 minutes.
While the black-eyed peas are cooking, mix cornmeal, flour, sugar, and baking powder in a medium bowl.
As the cornbread continues to bake, drain the black-eyed peas and keep half a cup of cooking water.
Add black-eyed peas, jalapeño pepper, and reserved cooking water to the skillet and continue to simmer and stir for 5 minutes more.
Serve a square of cornbread over ½ cup of black-eyed peas.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8 g||10%|
|Saturated Fat 1 g||5%|
|Sodium 203 mg||9%|
|Total Carbohydrate 54 g||20%|
|Dietary Fiber 7 g||25%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: