Cornbread with Spicy Blackeye Peas
Serve with oven fried chicken for a family dinner.
Recipe Source: USDA Soulful Recipes
- 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
- Preheat oven to 425˚F.
- In a medium-sized pot, bring water to a boil over high heat. Add blackeye peas and return to a boil. Lower the heat to medium and simmer for 30 minutes.
- While peas are cooking, mix cornmeal, flour, sugar, and baking powder in a medium bowl.
- Add the egg, oil, buttermilk, and corn to the flour mixture. Mix ingredients until blended (there may be a few small lumps).
Spray a 9 x 9-inch square pan with nonstick cooking spray. Pour the batter into the pan.
Bake 20 to 25 minutes or until a knife comes out clean. As the cornbread continues to bake, drain the blackeye peas and keep half a cup of cooking water.
Spray a skillet with nonstick cooking spray and sauté onions and garlic over medium heat until tender, about 3 minutes.
Add blackeye 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 1/2 cup of blackeye peas.