Makes: 9 Servings

Cornbread with Spicy Blackeye Peas

Serve with oven fried chicken for a family dinner.   

Prep time: 10 minutes

Cook time: 50 minutes


  • 6 cups water
  • 1½ (16-ounce) frozen or canned blackeye peas
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • 1 cup low-fat buttermilk or 1 Tablespoon of lemon juice and enough milk to fill one cup will give you 1 cup of buttermilk
  • 1 cup frozen corn, thawed (can use fresh or canned too)
  • nonstick cooking spray
  • 1 medium onion, chopped, about 1 cup
  • 2 cloves garlic, finely chopped, about 2 teaspoons
  • (Optional) 1 jalapeño pepper, seeded and chopped, about one heaping tablespoon

Serving Size: 3oz cornbread, and 1/2 cup beans

Total Fat8 g
Saturated Fat1 g
Cholesterol25 mg
Sodium203 mg
Total Carbohydrate54 g
Dietary Fiber7 g
Total Sugars0 g
Added Sugars included0 g
Protein12 g


  1. Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
  2. In a small bowl, combine cornflakes, salt, ground black pepper, onion powder, and garlic powder.
  3. Place evaporated milk in a separate bowl. Dip chicken pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.
  4. Spray a roasting pan with nonstick cooking spray and arrange chicken pieces on the pan in a single layer. Bake for 30 minutes.
  5. While the chicken is baking, heat oil in a medium skillet over medium-high heat.
  6. Sauté garlic in oil for about 3 minutes. Add zucchini, yellow squash, and oregano; continue to cook until tender, about 5 to 7 minutes.
  7. Serve each piece of chicken over 1 cup of zucchini and yellow squash mixture.

Recipe Source: USDA Soulful Recipes

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