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Black-Eyed Pea Cornbread


You can also use a regular can of black-eyed peas & add a 4 oz. can of chopped sliced jalapenos.

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  • 1 lb spicy ground pork sausage
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 1 cup white cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 (15 oz) can Trappey's brand black-eyed peas with jalapeños, drained & rinsed
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 3/4 cup cream-style corn
  • 1 (4.5 oz) can chopped green chiles, optional



Step 1

Cook sausage, onion, & bell pepper in a large skillet over medium-high heat, until sausage is no longer pink. Drain. In a large bowl, combine cornmeal, flour, salt, & baking soda. In a small bowl, stir together eggs, buttermilk, & oil until combined. Add to dry ingredients, stirring just until moistened--batter will not be smooth. Add sausage mixture, peas, cheese, corn, & green chilies, if using, to batter & stir well. Pour into a greased 9 x 13 baking dish. Bake at 350° for 45 minutes to an hour or until golden & set. Cut into 1 inch cubes.

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