Buttermilk Cornbread with Black-Eyed Peas - Rachael Ray Every Day

    Buttermilk Cornbread with Black-Eyed Peas

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    buttermilk cornbread with black-eyed peas
    • Cook Time
    • Prep Time
    • 12Servings

    Ingredients

    • 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)

    Preparation

    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.

    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.