Southern Comfort: Savory Black-Eyed Pea Cornbread Recipe

Black-eyed pea cornbread is a delicious and hearty twist on a classic Southern staple. Combining the slightly sweet crumb of cornbread with the earthy flavors and satisfying texture of black-eyed peas creates a truly irresistible dish. This recipe is perfect as a side for barbecued meats, chili, or even enjoyed on its own for a satisfying lunch or dinner. It’s also a fantastic way to use up leftover black-eyed peas. Let’s dive into how to make this Southern comfort food!

Why You’ll Love This Black-Eyed Pea Cornbread

* **Flavorful:** The combination of sweet cornbread, savory black-eyed peas, and optional additions like bacon or jalapeños creates a complex and satisfying flavor profile.
* **Hearty and Filling:** This cornbread is packed with protein and fiber from the black-eyed peas, making it a substantial and nourishing meal.
* **Versatile:** It can be served as a side dish, main course, or even a snack.
* **Easy to Make:** The recipe is straightforward and doesn’t require any special equipment.
* **Great for Leftovers:** Black-eyed pea cornbread tastes even better the next day!

Ingredients You’ll Need

* **Cornmeal:** Use a medium-grind cornmeal for the best texture. Avoid using stone-ground cornmeal, as it can be too coarse for this recipe. Yellow or white cornmeal works equally well.
* **All-Purpose Flour:** A small amount of all-purpose flour helps to bind the cornbread and create a softer texture.
* **Baking Powder:** This is the leavening agent that helps the cornbread rise.
* **Baking Soda:** Baking soda reacts with the acidity in the buttermilk to create a lighter and fluffier texture.
* **Salt:** Salt enhances the flavors of the other ingredients.
* **Sugar:** A small amount of sugar adds a touch of sweetness to balance the savory flavors.
* **Eggs:** Eggs provide structure and richness to the cornbread.
* **Buttermilk:** Buttermilk adds a tangy flavor and tender texture to the cornbread. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
* **Melted Butter or Oil:** Butter adds richness and flavor, while oil provides a lighter texture. You can use vegetable oil, canola oil, or melted coconut oil.
* **Black-Eyed Peas:** Cooked black-eyed peas are the star of the show! You can use canned black-eyed peas (rinsed and drained) or cook your own from dried. One and a half cups of cooked or canned peas works well in this recipe. See instructions below for cooking dried peas.
* **Optional Add-ins:** Bacon, jalapeños, cheddar cheese, onions, bell peppers, and garlic are all great additions to this cornbread.

Equipment

* Large bowl
* Medium bowl
* Whisk
* Measuring cups and spoons
* 9-inch cast iron skillet or baking pan

How to Make Black-Eyed Pea Cornbread: Step-by-Step Instructions

**Step 1: Prepare the Black-Eyed Peas (if using dried)**

If you are using dried black-eyed peas, you’ll need to cook them before adding them to the cornbread. Here’s how:

1. **Rinse:** Rinse the dried black-eyed peas under cold water, removing any debris or damaged peas.
2. **Soak (Optional):** Soaking the black-eyed peas will reduce the cooking time and make them more digestible. You can soak them overnight in cold water or use the quick-soak method (bring to a boil for 2 minutes, then let sit for 1 hour).
3. **Cook:** Place the soaked (or rinsed) black-eyed peas in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the peas are tender. Add salt to taste during the last 30 minutes of cooking.
4. **Drain:** Drain the cooked black-eyed peas and set aside to cool slightly.

**Step 2: Preheat Oven and Prepare Skillet**

1. Preheat your oven to 400°F (200°C). A hot oven is essential for creating a golden-brown crust on the cornbread.
2. Place a 9-inch cast iron skillet or baking pan in the oven while it preheats. This will help to create a crispy crust on the bottom of the cornbread. If you don’t have a cast iron skillet, you can use a regular baking pan, but the crust may not be as crispy.

**Step 3: Mix the Dry Ingredients**

1. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Make sure to whisk well to evenly distribute the leavening agents.

**Step 4: Mix the Wet Ingredients**

1. In a medium bowl, whisk together the eggs, buttermilk, and melted butter (or oil). Whisk until the eggs are fully incorporated and the mixture is smooth.

**Step 5: Combine Wet and Dry Ingredients**

1. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are okay.

**Step 6: Add Black-Eyed Peas and Optional Add-ins**

1. Gently fold in the cooked black-eyed peas and any optional add-ins, such as cooked bacon, chopped jalapeños, or shredded cheddar cheese. Be careful not to overmix.

**Step 7: Pour Batter into Hot Skillet**

1. Carefully remove the hot skillet from the oven. Using oven mitts, of course!.
2. Pour the cornbread batter into the hot skillet. The batter should sizzle slightly when it hits the hot skillet.

**Step 8: Bake**

1. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.

**Step 9: Cool and Serve**

1. Let the cornbread cool in the skillet for a few minutes before cutting into wedges and serving. Serve warm with butter, honey, or your favorite toppings.

Variations and Tips

* **Add Cheese:** Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy cornbread.
* **Make it Spicy:** Add 1-2 chopped jalapeños (seeds removed for less heat) to the batter for a spicy kick.
* **Add Bacon:** Cook and crumble 4-6 slices of bacon and add them to the batter for a smoky flavor.
* **Use Different Beans:** You can substitute other beans, such as pinto beans or kidney beans, for the black-eyed peas.
* **Make it Gluten-Free:** Use a gluten-free cornmeal and a gluten-free all-purpose flour blend to make this cornbread gluten-free.
* **Sweeten it Up:** Add an extra tablespoon or two of sugar to the batter for a sweeter cornbread.
* **Cornbread Muffins:** Pour the batter into greased muffin tins and bake for 15-20 minutes, or until golden brown.
* **Top with Honey Butter:** Whisk together softened butter with honey to make a delicious honey butter topping.
* **Cook in a Baking Dish:** If you don’t have a cast iron skillet, you can bake the cornbread in a greased 9×13 inch baking dish. Reduce the baking time by a few minutes.
* **For a denser cornbread,** reduce the amount of baking powder by 1/2 teaspoon.
* **To prevent a dry cornbread,** make sure not to overbake it. The cornbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
* **If the top of the cornbread is browning too quickly,** tent it with foil during the last few minutes of baking.
* **Add some chopped vegetables:** Finely diced onions, bell peppers, or celery can add flavor and texture.

Serving Suggestions

Black-eyed pea cornbread is a versatile dish that can be served in a variety of ways:

* **As a Side Dish:** Serve it alongside barbecued ribs, pulled pork, chili, or collard greens.
* **As a Main Course:** Enjoy it on its own for a light lunch or dinner.
* **Topped with Chili:** Top a slice of cornbread with chili for a hearty and satisfying meal.
* **With Soup:** Serve it with a bowl of soup, such as black bean soup or vegetable soup.
* **As a Snack:** Cut it into squares and enjoy it as a snack with butter or honey.
* **For Breakfast:** Serve it with eggs and bacon for a Southern-style breakfast.

How to Store Black-Eyed Pea Cornbread

* **Room Temperature:** Store leftover cornbread in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** Store leftover cornbread in an airtight container in the refrigerator for up to 5 days. You can rewarm it in the oven, microwave, or toaster oven.
* **Freezer:** Freeze leftover cornbread in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Black-Eyed Pea Cornbread Recipe

This is the basic recipe to which you can add the above variations to. The following is a guide to help you bake the perfect black eyed pea cornbread. Adjust quantities to taste.

**Yields:** 8-10 servings
**Prep Time:** 15 minutes
**Cook Time:** 20-25 minutes

**Ingredients:**

* 1 1/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 tablespoon sugar (optional)
* 2 large eggs
* 1 1/2 cups buttermilk
* 1/4 cup melted butter or oil
* 1 1/2 cups cooked black-eyed peas, rinsed and drained
* Optional add-ins: 1/2 cup shredded cheddar cheese, 1/4 cup chopped jalapeños, 4 slices cooked and crumbled bacon

**Instructions:**

1. Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet or baking pan in the oven while it preheats.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using).
3. In a medium bowl, whisk together the eggs, buttermilk, and melted butter or oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the cooked black-eyed peas and any optional add-ins.
6. Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for a few minutes before cutting into wedges and serving. Serve warm with butter, honey, or your favorite toppings.

Enjoy this delicious and comforting Black-Eyed Pea Cornbread!