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cornbread and black eyed peas

Cornbread and black eyed peas

A classic Southern combination turned into a single-dish bake, featuring tender black eyed peas and savory aromatics baked into a fluffy, slightly sweet cornbread. Perfect for a quick, comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Bake, Main Course, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal fresh is best
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
Wet & Savory Ingredients
  • 1 cup buttermilk real buttermilk recommended
  • 2 large eggs
  • 2 tablespoons butter melted, plus extra for greasing
  • 1 cup cooked black eyed peas fully tender
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme

Equipment

  • 8-inch Square Baking Dish
  • Mixing Bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish (or cast-iron skillet) and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
    1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
    1 cup buttermilk, 2 large eggs, 2 tablespoons butter
  4. Add the wet ingredients to the dry ingredients and stir until just combined. **Do not overmix.**
  5. Gently fold in the cooked black eyed peas, diced onion, garlic, and thyme.
    1 cup cooked black eyed peas, 1 onion, 2 cloves garlic, 1 teaspoon dried thyme
  6. Pour the batter into the prepared baking dish and bake for **20-25 minutes**, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow to cool slightly before slicing and serving.

Notes

Using a hot, pre-greased cast iron skillet can create a beautifully crispy crust. Ensure the black eyed peas are fully cooked and tender before folding them into the batter. For an authentic Southern twist, try substituting a small amount of the butter for rendered bacon grease in the cornbread batter.