Buttermilk Cornbread with Black-Eyed Peas

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


  • 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)


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.