Black-Eyed Pea Cornbread – Southern Comfort with a Hearty Twist
Black-Eyed Pea Cornbread blends classic cornbread batter with tender black-eyed peas, cheese, and savory seasonings. It’s moist on the inside with a golden, slightly crisp crust. Easy to prepare and highly nutritious, this dish offers a balance of carbs and protein. Perfect as a side or snack, it pairs well with soups and meats. The flavors are mild yet comforting, making it a family-friendly option. A unique twist on traditional cornbread that’s both hearty and satisfying.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1 cup cooked black-eyed peas (drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/2 tsp black pepper
Instructions
- Preheat oven to 180°C (350°F).Grease a baking pan or cast-iron skillet.
- In a bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Add wet ingredients to dry ingredients and mix gently.
- Fold in black-eyed peas, cheese, onion, and pepper.
- Pour batter into prepared pan.
- Bake for 25–30 minutes until golden brown and set.
- Let cool slightly before slicing.
Notes
- Use fresh or canned black-eyed peas.
- Do not overmix batter to keep it tender.
- Buttermilk adds moisture and tang.
- Cheese is optional but recommended.
- Adjust salt based on added ingredients.
- Cast-iron skillet gives a crispy crust.
- Let it rest before slicing.
- Best served warm.