Black Eyed Pea Bread Recipes

BLACK-EYED PEA CORNBREAD

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.

BLACK-EYED PEA BREAD

Steps:

• Thaw bread dough loaves in refrigerator 8 hours or overnight.
• Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
• Drain well.
• Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
• Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
• Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
• Roll up, starting with long side, pinch ends to seal.
• Place seam side down on lightly greased baking sheet.
• Brush remaining egg yolk and milk mixture over top.
• Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.

BLACK EYED PEA CORNBREAD

Steps:

• Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles; drain.
• Stir together cornmeal, flour, and soda in a large bowl.
• Add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
• Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish.
• Bake at 325 degrees for 1 hour.

BLACK EYED PEA CORNBREAD

Steps:

• 1. Cook sausage and onions until brown. Drain and set aside.
• 2. Combine meal and other dry ingredients.
• 3. Beat eggs, buttermilk, and oil together.
• 4. Combine this with the dry ingredients (batter will not be smooth).
• 5. Add cooked sausage, onions, peppers, corn, cheese, and peas.
• 6. Bake in 13x9-inch pan at 350 degrees for 50 - 55 minutes.

OLE MISS BLACK-EYED PEA AND SAUSAGE CORNBREAD

Steps:

• Preheat oven to 375°; grease a large baking dish with butter and set aside.
• In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
• Drain the sausage and onion on paper towels.
• In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
• In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
• Add the cheese, black-eyed peas, and chiles; stir until blended.
• Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
• Let cool about 10 minutes before serving.

BLACK-EYED PEAS LOAF

Steps:

• Preheat oven to 350° F and Grease a 9-inch loaf pan.
• In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
• Add the curry powder and cook, stirring, for about 2 minutes longer.
• Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
• Put the black-eyed pea mixture into the prepared loaf pan.
• Bake for 45 minutes.
• Cool, serve and enjoy!