Go Back
cornbread and black eyed peas

cornbread and black eyed peas

A classic, comforting, and quick dish combining fluffy cornbread with nutritious black eyed peas, perfect for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Bread, Main Course, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal finely ground is recommended
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
Wet Ingredients and Add-ins
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons butter melted
  • 1 cup black eyed peas cooked and cooled
  • 1 onion chopped
  • 2 cloves garlic minced

Equipment

  • Large Mixing Bowls
  • 8-inch Square Baking Dish

Method
 

  1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish and set it aside.
  2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
    1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
    1 cup buttermilk, 2 large eggs, 2 tablespoons butter
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix the batter.
  5. Fold in the cooked black eyed peas, chopped onion, and minced garlic.
    1 cup black eyed peas, 1 onion, 2 cloves garlic
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.

Notes

Use fresh ingredients and avoid overmixing the batter for a light and fluffy cornbread. A finely ground, high-quality cornmeal is recommended for the best texture. Feel free to customize with different seasonings like a pinch of cayenne pepper or a sprinkle of dried herbs.