No one does Cornbread quite like the Black Eyed Pea Restaurant. This isn’t just cornbread, it is a whole casserole. Filled with ground beef, black eyed peas, and so much more, this dish will make a filling dinner. This recipe originally appeared in the Fort Worth Star Telegram.
Black Eyed Pea Cornbread
- 1 pound ground beef
- 1 cup canned black-eyed peas, drained
- 1 cup onion, chopped
- 3/4 cup cream-style corn
- 1 cup cornmeal
- 1/2 cup flour
- 1 cup buttermilk
- 1/4 cup cooking oil
- 2 beaten eggs
- 1 teaspoon Salt
- 1/2 teaspoon Baking soda
- 2 chopped jalapeno peppers
- 1 cup shredded Cheddar cheese
- Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.
I make this every year it is really a meal by itself. But really fun to take to work on New Year’s Day.
This sounds wonderful! I will be trying this!