14 Delicious Black Eyed Pea Cornbread Recipes

Looking for a way to spice up your comfort food game? Dive into the heartwarming world of Southern cuisine with our roundup of 14 Delicious Black Eyed Pea Cornbread Recipes. Whether you’re craving a cozy dinner or a hearty side, these recipes blend tradition with creativity to bring joy to your table. Keep reading to discover your next favorite dish!

Spicy Black Eyed Pea Cornbread

Now, who said comfort food can’t have a little kick? This Spicy Black Eyed Pea Cornbread is here to prove the naysayers wrong, blending Southern tradition with a bold twist that’ll have your taste buds doing a happy dance.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
• For the spicy mix:
  • 1 cup cooked black-eyed peas, drained
  • 1/2 cup corn kernels
  • 1 jalapeño, finely diced
  • 1 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. This ensures your cornbread doesn’t stick and comes out perfectly golden.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, mix the buttermilk, vegetable oil, and egg until well combined. Pour this into the dry ingredients and stir until just mixed—overmixing can lead to tough cornbread.
4. Gently fold in the black-eyed peas, corn kernels, diced jalapeño, and cayenne pepper. This is where the magic happens, so don’t skimp on the spices!
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges pulling away from the pan is a good visual cue it’s done.
6. Let the cornbread cool in the pan for 10 minutes before slicing. This patience-testing step ensures it holds together beautifully.

This cornbread is a textural dream—crispy edges, a tender crumb, and pops of spicy, savory goodness throughout. Try serving it with a drizzle of honey for a sweet heat contrast that’s downright addictive.

Savory Black Eyed Pea and Jalapeno Cornbread

Buckle up, buttercups, because we’re about to take your taste buds on a wild ride with a dish that’s as bold as your Aunt Linda’s holiday sweater. This isn’t just any cornbread; it’s a spicy, savory masterpiece that’ll have you questioning why you ever settled for the plain stuff.

Ingredients

• For the batter: 1 cup all-purpose flour, 1 cup cornmeal, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt
• For the mix-ins: 1 cup cooked black-eyed peas, 1/2 cup diced jalapenos, 1/2 cup shredded cheddar cheese
• For the wet ingredients: 1 cup milk, 1/4 cup melted butter, 1 large egg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan. This ensures your cornbread doesn’t stick and comes out with perfectly crispy edges.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Stir in the black-eyed peas, jalapenos, and cheddar cheese until evenly distributed. This is where the magic starts, folks.
4. In another bowl, beat the milk, melted butter, and egg together. Pour this into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread!
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 20 minutes to avoid overbaking.
6. Let the cornbread cool in the pan for 10 minutes before slicing. This patience-testing step ensures it holds together when you dive in.

Ready to serve? This cornbread is a textural dream—crispy on the outside, moist on the inside, with pops of spicy jalapeno and creamy black-eyed peas. Try it with a dollop of honey butter for a sweet and spicy contrast that’ll knock your socks off.

Sweet Honey Black Eyed Pea Cornbread

Craving something that dances on the line between sweet and savory like a culinary tightrope walker? Sweet Honey Black Eyed Pea Cornbread is your answer, blending the soulful goodness of black-eyed peas with the golden, buttery charm of cornbread, all kissed by honey’s sweet embrace.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup honey
  • 1 large egg
  • 1/4 cup unsalted butter, melted
• For the black-eyed pea mixture:
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A well-greased pan ensures your cornbread doesn’t throw a stick-to-it party.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, honey, egg, and melted butter until well combined. Tip: Room temperature ingredients blend more smoothly, so take that egg out of the fridge ahead of time.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread!
5. In a skillet over medium heat, warm olive oil and sauté black-eyed peas with garlic powder, onion powder, and smoked paprika for 3-4 minutes. Tip: This step wakes up the spices, making your peas the life of the cornbread party.
6. Fold the sautéed black-eyed peas into the cornbread batter, then pour into the prepared pan.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Perfectly golden with a crumb that’s tender yet sturdy, this cornbread is a textural dream. Serve it warm with a drizzle of honey or alongside a bowl of chili for a match made in comfort food heaven.

Cheesy Black Eyed Pea Cornbread

Get ready to twist your taste buds with a dish that’s as fun to make as it is to eat! This cheesy, hearty delight combines the soulful goodness of black-eyed peas with the comforting embrace of cornbread, creating a match made in culinary heaven.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
• For the filling:
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1 jalapeño, seeded and diced (optional for heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish. This ensures your cornbread doesn’t stick and comes out perfectly golden.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. This dry mix is the foundation of your cornbread, so make sure it’s well combined.
3. In another bowl, beat the milk, vegetable oil, and egg until smooth. Pour this into the dry ingredients and stir until just combined. Overmixing can lead to tough cornbread, so stop when you see no more dry spots.
4. Gently fold in the black-eyed peas, cheddar cheese, onions, and jalapeño (if using) into the batter. This step is where the magic happens, so distribute the fillings evenly for every bite to be packed with flavor.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for about 10 minutes before slicing. This patience-testing step ensures it sets properly and makes for cleaner cuts.

Unbelievably moist with a crispy edge, this cornbread is a textural dream. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a meal that’s sure to impress.

Black Eyed Pea Cornbread with Bacon

Feast your eyes (and taste buds) on this Southern-inspired masterpiece that’s about to become your new comfort food obsession. It’s like a hug from your grandma, if your grandma was made of bacon and cornbread.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter
• For the filling:
  • 1 cup cooked black-eyed peas
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup diced onion
  • 1 jalapeño, seeded and diced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the black-eyed peas, bacon, onion, and jalapeño into the batter.
6. Pour the batter into the prepared skillet and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the cornbread cool for 10 minutes before slicing. Tip: This patience-testing wait ensures it doesn’t fall apart when you cut into it.

You’ll love the crispy edges giving way to a moist, fluffy interior packed with smoky bacon and hearty black-eyed peas. Serve it warm with a drizzle of honey for a sweet and savory kick that’ll have everyone asking for seconds.

Vegetarian Black Eyed Pea Cornbread

Get ready to flip your cornbread game on its head with this Vegetarian Black Eyed Pea Cornbread that’s as nutritious as it is delicious. Perfect for those who love a little Southern charm in their meals, this dish is a hearty, flavorful twist on the classic that’ll have everyone asking for seconds.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
• For the filling:
  • 1 cup cooked black-eyed peas, drained
  • 1/2 cup corn kernels
  • 1/4 cup diced red bell pepper
  • 1 tbsp chopped jalapeño

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A well-greased pan ensures your cornbread comes out easily.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the milk, vegetable oil, and egg until well combined. Tip: Room temperature ingredients mix more evenly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Gently fold in the black-eyed peas, corn kernels, red bell pepper, and jalapeño.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be golden brown for the perfect crust.

Bite into this cornbread to discover a moist, fluffy interior packed with the earthy flavors of black-eyed peas and the sweet crunch of corn. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal that’s sure to impress.

Gluten-Free Black Eyed Pea Cornbread

Who knew that gluten-free could taste this good? Our Gluten-Free Black Eyed Pea Cornbread is a game-changer, blending Southern tradition with a modern twist that’ll have everyone at the table begging for seconds. It’s hearty, it’s wholesome, and yes, it’s downright delicious.

Ingredients

• For the batter:
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup cooked black-eyed peas, drained
  • 1/4 cup honey
  • 1 cup milk (dairy or plant-based)
  • 1/4 cup melted butter (or coconut oil for a dairy-free option)
  • 1 large egg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: For extra crisp edges, use a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt until well combined.
3. Add the black-eyed peas to the dry ingredients and gently mix to coat. Tip: Lightly mashing some of the peas adds texture and helps bind the batter.
4. In a separate bowl, whisk together the honey, milk, melted butter, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Just out of the oven, this cornbread boasts a crispy crust with a moist, fluffy interior, speckled with the earthy sweetness of black-eyed peas. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal that’s anything but ordinary.

Black Eyed Pea Cornbread Muffins

Craving something that’s a quirky twist on Southern comfort? These Black Eyed Pea Cornbread Muffins are your ticket to flavor town, blending the heartiness of black-eyed peas with the sweet, crumbly goodness of cornbread. Perfect for when you want to impress at brunch or just treat yourself to something deliciously different.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg
• For the mix-ins:
  • 1 cup cooked black-eyed peas, drained
  • 1/2 cup corn kernels (fresh or frozen)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
5. Gently fold in the black-eyed peas and corn kernels until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably moist and packed with texture, these muffins offer a delightful contrast between the creamy black-eyed peas and the sweet pop of corn. Serve them warm with a dab of honey butter for an extra layer of indulgence, or alongside a bowl of chili for a hearty meal.

Southern Style Black Eyed Pea Cornbread

Now, let’s talk about a dish that’s as Southern as sweet tea on a porch swing—black eyed pea cornbread. This isn’t just any cornbread; it’s a hearty, flavorful twist that’ll have your taste buds doing the two-step.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
• For the black eyed peas:
  • 1 cup cooked black eyed peas, drained
  • 1/2 cup diced onion
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. This ensures your cornbread doesn’t stick and comes out perfectly golden.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined. Pour this into the dry ingredients and stir just until mixed—overmixing can make the cornbread tough.
4. Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add the black eyed peas, garlic powder, and smoked paprika, cooking for another 2 minutes. Tip: This step blooms the spices, deepening the flavor.
5. Fold the sautéed black eyed pea mixture into the cornbread batter until evenly distributed.
6. Pour the batter into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Don’t open the oven door too early; it can cause the cornbread to fall.

Velvety with a slight crunch, this cornbread is a textural dream with smoky, savory notes from the black eyed peas. Serve it warm with a dollop of honey butter for a sweet and savory contrast that’s downright irresistible.

Black Eyed Pea Cornbread Casserole

Feast your eyes (and forks) on this Southern-inspired dish that’s as easy to make as it is to devour. Perfect for potlucks or a cozy night in, this casserole is a hearty hug in a dish.

Ingredients

• For the casserole:
  • 2 cups cooked black-eyed peas
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 egg
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced green onions

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Combining these dry ingredients first helps distribute the baking powder evenly for a perfect rise.
3. Whisk in the buttermilk, melted butter, and egg until just combined. Overmixing can lead to tough cornbread, so stop when you no longer see dry spots.
4. Gently fold in the black-eyed peas. This keeps them whole for a nice texture contrast.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula. A little wiggle of the dish helps it settle evenly.
6. Sprinkle the shredded cheddar cheese and diced green onions on top. The cheese will melt into a golden blanket over the cornbread.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. The smell will tell you when it’s close!

Dig into this casserole to discover a delightful contrast between the creamy black-eyed peas and the crumbly, slightly sweet cornbread. Serve it with a dollop of sour cream or alongside some smoky barbecue for an unforgettable meal.

Herbed Black Eyed Pea Cornbread

Today’s the day we jazz up your cornbread game with a twist that’ll have your taste buds dancing—Herbed Black Eyed Pea Cornbread. Trust me, this isn’t your grandma’s cornbread (unless your grandma is super cool, then maybe it is).

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 egg
• For the mix-ins:
  • 1 cup cooked black-eyed peas, drained
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A well-greased pan ensures your cornbread doesn’t throw a stick-to-the-pan tantrum.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Tip: Sifting the dry ingredients can prevent your cornbread from being as dense as a brick.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined. Pour this into the dry ingredients and stir until just mixed—no overmixing, unless you enjoy tough cornbread.
4. Gently fold in the black-eyed peas, rosemary, and thyme. The goal is to distribute them evenly without turning your batter into a mushy mess.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: If the top is browning too fast, tent it with foil to prevent a cornbread sunburn.

You’ll love the hearty texture and the herby, slightly sweet flavor that makes this cornbread a standout. Serve it warm with a dollop of honey butter for a sweet and savory combo that’s downright addictive.

Black Eyed Pea Cornbread with Sausage

Unbelievably delicious and packed with personality, this Black Eyed Pea Cornbread with Sausage is the culinary equivalent of a warm hug on a chilly day. It’s a hearty, flavorful dish that combines the comforting goodness of cornbread with the rich, savory notes of sausage and the earthy charm of black-eyed peas.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
• For the filling:
  • 1/2 lb sausage, crumbled
  • 1 cup cooked black-eyed peas
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish. Tip: A well-greased dish ensures your cornbread doesn’t stick and comes out perfectly golden.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
3. Add the crumbled sausage to the skillet. Cook until browned, breaking it apart as it cooks, about 7 minutes. Tip: Browning the sausage well adds depth to the dish’s flavor.
4. Stir in the cooked black-eyed peas and remove from heat. Set aside.
5. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
6. In another bowl, beat the egg, then mix in the milk and vegetable oil.
7. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Tip: Overmixing can lead to tough cornbread, so stir until just combined.
8. Pour half of the cornbread batter into the prepared baking dish. Spread the sausage and black-eyed pea mixture evenly over the batter.
9. Top with the remaining cornbread batter, spreading gently to cover the filling.
10. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

This dish boasts a delightful contrast of textures, from the crispy top of the cornbread to the juicy, savory filling. Serve it with a dollop of sour cream or a drizzle of hot honey for an extra kick that’ll make your taste buds dance.

Black Eyed Pea Cornbread Stuffing

Craving something that screams comfort with a twist? Let’s talk about a dish that’s like your favorite cozy sweater but with pockets full of surprises – black eyed pea cornbread stuffing. It’s where Southern charm meets your holiday table in a deliciously unexpected way.

Ingredients

• For the cornbread: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp salt, 1 tbsp baking powder, 1 egg, 1 cup milk, 1/4 cup melted butter
• For the stuffing: 2 cups crumbled cornbread, 1 cup cooked black eyed peas, 1/2 cup diced onion, 1/2 cup diced celery, 2 cloves minced garlic, 1/4 cup chopped parsley, 1 tsp dried sage, 1/2 tsp black pepper, 2 cups chicken broth, 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking dish for the cornbread.
2. In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder for the cornbread.
3. Add the egg, milk, and melted butter to the dry ingredients, stirring just until combined. Tip: Don’t overmix to keep the cornbread tender.
4. Pour the batter into the prepared dish and bake for 20-25 minutes, or until golden and a toothpick comes out clean. Let it cool, then crumble.
5. In a skillet over medium heat, sauté onion, celery, and garlic until soft, about 5 minutes.
6. In a large bowl, combine the crumbled cornbread, sautéed veggies, black eyed peas, parsley, sage, and pepper.
7. Gradually stir in chicken broth until the mixture is moist but not soggy. Tip: The amount of broth needed can vary, so add it slowly.
8. Transfer the mixture to the greased baking dish, drizzle with melted butter, and bake at 375°F for 30 minutes, or until the top is crispy. Tip: For extra crunch, broil for the last 2 minutes.

Kick back and revel in the magic of this stuffing – it’s got a crispy top, a moist center, and a flavor that’s a high-five between savory and slightly sweet. Serve it alongside your main or let it steal the show; either way, it’s begging for a encore.

Black Eyed Pea Cornbread Skillet

Ever had one of those days where you stare into your pantry, and the black-eyed peas and cornmeal seem to be calling your name? Well, buckle up, because we’re about to turn those humble ingredients into a show-stopping skillet that’s equal parts comforting and crave-worthy.

Ingredients

• For the skillet:
  • 1 cup dried black-eyed peas, soaked overnight
  • 2 cups water
  • 1 tsp salt
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 10-inch cast-iron skillet with butter.
2. Drain the soaked black-eyed peas and combine them with 2 cups of water and 1 tsp salt in a pot. Bring to a boil, then reduce heat to simmer for 45 minutes, or until tender. Drain any excess water.
3. While the peas cook, whisk together cornmeal, flour, baking powder, and 1/2 tsp salt in a large bowl.
4. In another bowl, mix buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spread the cooked black-eyed peas evenly in the greased skillet. Pour the cornbread batter over the peas, spreading it to cover completely.
6. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the skillet cool for 5 minutes before serving. This wait is tough, but it ensures the cornbread sets perfectly.

This skillet is a textural dream—crispy cornbread topping giving way to creamy, savory peas underneath. Try serving it with a dollop of spicy pepper jelly for a sweet heat that’ll make your taste buds dance.

Conclusion

Variety is the spice of life, and our roundup of 14 Delicious Black Eyed Pea Cornbread Recipes offers just that! From classic to creative, there’s a recipe here for every home cook to love. We invite you to try these tasty dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!