Black Eyed Pea Corn Muffins Recipes

BLACK-EYED PEA CORNBREAD

Black-Eyed Pea Cornbread image

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

Ingredients

cooking spray
1 pound bulk spicy breakfast sausage
1 onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2 eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

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

CORNBREAD WITH BLACK-EYED PEAS

Cornbread with Black-Eyed Peas image

Black-eyed peas are a good-luck tradition for New Year's Day...but my family is so fond of this recipe, I make it all year long!-Jeanne Shinn, Bandera, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef, browned and drained
1 cup cornmeal
1/2 cup all-purpose flour
3/4 cup cream-style corn
1 cup cooked or canned black-eyed peas, drained
1 medium onion, chopped
1/2 cup canola oil
1 cup buttermilk
2 large eggs, beaten
2 cups shredded cheddar cheese
1/2 teaspoon baking soda

Steps:

In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.

Nutrition Facts : Calories 419 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.

BLACK-EYED PEA CORN MUFFINS

Black-Eyed Pea Corn Muffins image

Categories Bread Bean Cheese Bake Cornmeal Winter Gourmet

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

1/3 cup dried black-eyed peas
1 1/4 cups yellow cornmeal
3/4 cup coarsely grated sharp Cheddar (about 3 ounces)
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 stick (6 tablespoons) unsalted butter
2 pickled jalapeño chiles
3/4 cup plus 2 tablespoons whole milk
1 large egg
2 tablespoons chopped fresh flat-leafed parsley leaves

Steps:

Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

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