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Cornbread with Spicy Blackeye Peas

Serve with oven fried chicken for a family dinner. 
Cornbread with Spicy Blackeye Peas

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


  1. Preheat oven to 425˚F.
  2. 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.
  3. While peas are cooking, mix cornmeal, flour, sugar, and baking powder in a medium bowl.
  4. 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.
Serving Size: 3 oz 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
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