- Place an oven rack in the middle of the oven. Preheat oven to 425˚F.
- In a medium-size 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 the blackeye 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 just 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 wooden toothpick inserted in the center 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 ½ cup of blackeye peas.
Makes 9 servings - 3-inch square piece of cornbread and ½ cup blackeye peas per serving.