Cornbread with Spicy Black Eye Peas
  • 60
  • 13
  • 329
  • 9

Cornbread with Spicy Black Eye Peas

​Serve with Oven Fried Chicken for a family dinner.

  • 6 cups water
  • 1½ (16-ounce) package frozen
  • 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 lowfat buttermilk
  • 1 cup frozen corn, thawed
  • nonstick cooking spray
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeded and chopped (optional)

  1. Place an oven rack in the middle of the oven. Preheat oven to 425˚F.
  2. In a medium-size pot, bring water to a boil over high heat.
  3. Add blackeye peas and return to a boil. Lower the heat to medium and simmer for 30 minutes.
  4. While the blackeye peas are cooking, mix cornmeal, flour, sugar, and baking powder in a medium bowl.
  5. Add the egg, oil, buttermilk, and corn to the flour mixture. Mix ingredients until just blended (there may be a few small lumps).
  6. Spray a 9 x 9-inch square pan with nonstick cooking spray.
  7. Pour the batter into the pan.
  8. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
  9. As the cornbread continues to bake, drain the blackeye peas and keep half a cup of cooking water.
  10. Spray a skillet with nonstick cooking spray and sauté onions and garlic over medium heat until tender, about 3 minutes.
  11. Add blackeye peas, jalapeño pepper, and reserved cooking water to the skillet and continue to simmer and stir for 5 minutes more.
  12. Serve a square of cornbread over ½ cup of blackeye peas.

Makes 9 servings - 3-inch square piece of cornbread and ½ cup blackeye peas per serving.​



​Calories: 329
Total Fat: 8 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 203 mg
Total Carbohydrate: 54 g
Dietary Fiber: 7 g
Protein: 12 g