Black Eyed Pea Cornbread Recipe

ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 medium onion
2 jalapeno peppers
2 eggs
1/2 cup oil (or bacon drippings)
1 cup buttermilk
1 can (11 ounce size) cream-style corn
1 can (11 ounce size) whole kernel corn, drained
1 can (15 ounce size) black eyed peas, drained

directions

Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish.

Combine the cornmeal, flour, salt, baking powder, and baking soda in a large bowl.

Finely chop the onion and jalapenos, removing the seeds if desired.

In another bowl, whisk together the eggs, oil, and buttermilk.

Stir the egg mixture into the flour mixture until just combined. Stir in the onion, jalapenos, cream-style corn, whole kernel corn, and black eyed peas. Stir but do not overmix. Transfer the batter to the prepared baking dish.

Place the baking dish in the oven and bake at 400 degrees F for 40-50 minutes or until the cornbread tests done in the middle with a toothpick.

Remove the cornbread from the oven and let cool slightly in the pan before cutting into squares. Store the cornbread (let it cool completely first) in an airtight container at room temperature.

nutrition data

208 calories, 11 grams fat, 23 grams carbohydrates, 5 grams protein per serving.

reviews & comments

Yngwie November 30, 2008

I made this recipe for Thanksgiving. My mom liked it. I found it tasteless. I read the recipe and thought that it would be good based on the ingredients. I am used to sweet corn bread, which this wasn't. I think it would taste better with more sugar. Also, the suggested baking pan results in very thin corn bread, maybe two inches thick.
- CDKitchen Reply:
  
  Sweet cornbread is a regional preference so the result is a large variation in cornbread recipes from sweet to essentially tasteless.

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