Buttermilk Cornbread with Black-Eyed Peas

October 2008
Buttermilk Cornbread with Black-Eyed Peas

by 11 people

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Black-eyed peas, no strangers to Southern cooking, add texture and flavor to this traditional buttermilk cornbread.

Makes: 12 servings

Prep: 20 mins

Bake: 25 mins

  • 2 1/4 cups cornmeal
  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/4 cups buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs, lightly beaten
  • 5 tablespoons butter, melted
  • 1 15 1/2 ounce can  black-eyed peas, rinsed and drained
  • 1 4 ounce can  chopped green chiles, drained (optional)
  1. Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate large bowl, stir together the buttermilk, cheese, eggs and butter. Stir in the black-eyed peas and the chiles, if using.
  2. Add the buttermilk mixture to the dry ingredients; using a fork, stir gently until just combined. Pour into the prepared baking dish and bake until golden-brown, about 25 minutes. Let stand for 20 minutes, then cut into 12 squares.