Easy Black Eyed Pea Cornbread
A warm and nutritious cornbread combining the goodness of black-eyed peas and cornmeal, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1 cup buttermilk May substitute with a plant-based milk and vinegar
- 2 large eggs Can be substituted with flaxseed meal or applesauce for vegan option
- 1/4 cup vegetable oil Light vegetable oil can be used for calories reduction
Main Ingredients
- 1 cup black-eyed peas Cooked
- 1/2 cup chopped onions
- 1/2 cup corn Can use frozen or fresh
Instructions
Preparation
- Gather all your ingredients and ensure that black-eyed peas are cooked until tender.
Mix Dry Ingredients
- In a large mixing bowl, combine cornmeal, baking powder, baking soda, salt, and black pepper. Whisk to ensure even distribution.
Combine Wet Ingredients
- In another bowl, whisk together buttermilk, eggs, and vegetable oil until smooth.
Mix Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
Add Black-Eyed Peas and Onions
- Fold in the cooked black-eyed peas, chopped onions, and corn gently using a spatula.
Prepare for Baking
- Preheat the oven to 400°F (200°C) and grease a baking dish with oil.
Bake
- Pour the batter into the greased baking dish and bake for 25-30 minutes until golden brown.
Cool and Serve
- Let the cornbread cool in the dish for 10 minutes, then slice and serve warm or at room temperature.
Notes
Pairs well with a variety of dishes and can be served with butter, honey, or jam.