BLACK-EYED PEA CORNBREAD
My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.
Provided by Chris
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
- Mix cornmeal, flour, salt, and baking soda together in a large bowl.
- Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g
BLACK-EYED PEA BREAD
From my Southern Living Cookbook 2003. Sounds unusual, but it's good. Prep time doesn't include bread dough thawing 8 hours.
Provided by Justmez2
Categories Vegetable
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Thaw bread dough loaves in refrigerator 8 hours or overnight.
- Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
- Drain well.
- Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
- Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
- Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
- Roll up, starting with long side, pinch ends to seal.
- Place seam side down on lightly greased baking sheet.
- Brush remaining egg yolk and milk mixture over top.
- Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.
Nutrition Facts : Calories 264.8, Fat 19.8, SaturatedFat 8.3, Cholesterol 101.5, Sodium 618.3, Carbohydrate 6.9, Fiber 1.5, Sugar 0.6, Protein 14.3
BLACK EYED PEA CORNBREAD
Make and share this Black Eyed Pea Cornbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles; drain.
- Stir together cornmeal, flour, and soda in a large bowl.
- Add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish.
- Bake at 325 degrees for 1 hour.
Nutrition Facts : Calories 403.3, Fat 22.4, SaturatedFat 7.9, Cholesterol 107.5, Sodium 720.7, Carbohydrate 30.2, Fiber 2.9, Sugar 3.3, Protein 20.8
BLACK-EYED PEA CASSEROLE
This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.
Provided by Wendy F
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
- Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
- Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g
SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
BLACK-EYED PEAS AND BACON BREAD
Make and share this Black-Eyed Peas and Bacon Bread recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water; set aside.
- In a bowl combine ginger, sugar, flour, whole wheat flour, bran, wheat germ, white pepper, bacon bits, dried onion flakes, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in black eyed peas (drained). Allow to rise, covered, in a warm place for 2 hours.
- Punch down; place in a greased 9 x 5 loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake at 350*F for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 1662.2, Fat 20.8, SaturatedFat 3.1, Sodium 809, Carbohydrate 315, Fiber 28.7, Sugar 5.5, Protein 56.3
BLACK EYED PEA CORNBREAD
This is apparently a recipe they make at the Black Eyed Pea restaurant (EDIT: apparently not the Black Eyed Pea Restaurant cornbread - thanks Kelly - but still yummy), but I tried it out at home and it was delicious. Rather filling, it's maybe a little too much for a side, but it's very good. Try it out! I've also just remembered that I actually used a couple of red chilli peppers, rather than jalapeno peppers, which gave it a bit more kick. So it's up to you which you use :)
Provided by Delete_
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and drain well. Break it into small pieces.
- Add other ingredients in order given.
- Mix well and place in a 13x9x2" pan that has been well greased.
- Cook at 350 degrees for 45mins, or until done.
- Serve hot!
SUMMERY BLACK-EYED PEA SALAD
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
BLACK EYED PEA BURGERS
Make and share this Black Eyed Pea Burgers recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 14m
Yield 4 bean burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the drained peas in a large bowl and set aside.
- Heat the oil in skillet, add garlic, chilies, and cumin.
- Saute about 2 minutes, then add onion and corn.
- Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
- Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
- Let cool and add bread crumbs, stir.
- Add flour and form into 4 patties on waxed paper.
- Heat skillet on medium heat, spray each burger with cooking spray.
- Cook on each side until golden brown.
- Store unused patties in Tupperware.
- To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.
Nutrition Facts : Calories 277.9, Fat 3.7, SaturatedFat 0.7, Sodium 1046.9, Carbohydrate 52.9, Fiber 6.4, Sugar 2.2, Protein 10.9
BLACK-EYED PEA SUPPER DISH
This is one of our favorite cool weather dishes - it's so good with cornbread! The recipe came from Bush's. It's one I never really tinker with, and that's unusual for me. The ingredients are just right in the original.
Provided by LitaLou
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
- Add green pepper & onion to skillet with sausage and cook for 5 minutes.
- Add tomatoes & seasonings, stir well.
- Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
- Serve hot with grated cheese on top.
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BLACK-EYED PEA STEW WITH FRIED BREAD AND SALSA VERDE
From bonappetit.com
4.9/5 (14)Author Amiel StanekServings 10-12Estimated Reading Time 4 mins
- Heat ¼ cup oil in a large Dutch oven or pot over medium-high. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally, until browned, 10–12 minutes. Using a slotted spoon, transfer sausage to a small bowl, leaving rendered fat and oil in pot. Reduce heat to medium. Add smashed garlic and cook, stirring, until golden brown, about 1 minute. Add onions, chopped exterior celery ribs, and red pepper; season with salt and black pepper. Cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
- Increase heat to high; add 1 cup water. Working in batches, add kale, covering pot and allowing it to steam between additions, until kale is wilted (it will look like an impossible amount of kale, but it shrinks like crazy). Season with salt and black pepper. Add peas along with cooked sausage and 11 cups water. Cut away rind from Parmesan and add rind to pot. Cover, bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until beans are tender, 45–60 minutes. Season generously with salt and black pepper.
- While stew is cooking, combine lemon zest and juice, parsley, chopped celery heart and leaves, grated garlic, and ¾ cup oil in a medium bowl; season with salt and black pepper.
- Heat a few tablespoons of oil (enough to cover bottom of skillet) in a large skillet over medium until oil is shimmering. Add as many slices of bread that can fit comfortably and cook until bottoms are deeply browned, 1–2 minutes. Flip, season with salt, and cook other side until deeply browned, 1–2 minutes. Transfer fried bread to a plate. Repeat with remaining slices of bread.
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Servings 12
- Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage crumbles and is no longer pink. Drain well. Cool slightly, and stir in black-eyed peas, Cheddar cheese, and mozzarella cheese.
- Roll each loaf of thawed bread dough into a 12- x 5-inch rectangle on a lightly floured surface. Brush with egg yolks. Spread each loaf evenly with sausage mixture. Roll up, starting with a long side; pinch ends to seal. Place, seam side down, on a lightly greased baking sheet. Brush with remaining egg yolks.
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