BLACK-EYED PEA CORNBREAD
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
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
BLACK-EYED PEA BREAD
From my Southern Living Cookbook 2003. Sounds unusual, but it's good. Prep time doesn't include bread dough thawing 8 hours.
Provided by Justmez2
Categories Vegetable
Time 1h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.8, Fat 19.8, SaturatedFat 8.3, Cholesterol 101.5, Sodium 618.3, Carbohydrate 6.9, Fiber 1.5, Sugar 0.6, Protein 14.3
BLACK-EYED PEAS AND BACON BREAD
Make and share this Black-Eyed Peas and Bacon Bread recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water; set aside.
- In a bowl combine ginger, sugar, flour, whole wheat flour, bran, wheat germ, white pepper, bacon bits, dried onion flakes, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in black eyed peas (drained). Allow to rise, covered, in a warm place for 2 hours.
- Punch down; place in a greased 9 x 5 loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake at 350*F for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 1662.2, Fat 20.8, SaturatedFat 3.1, Sodium 809, Carbohydrate 315, Fiber 28.7, Sugar 5.5, Protein 56.3
SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
BLACK EYED PEA CORNBREAD
This is apparently a recipe they make at the Black Eyed Pea restaurant (EDIT: apparently not the Black Eyed Pea Restaurant cornbread - thanks Kelly - but still yummy), but I tried it out at home and it was delicious. Rather filling, it's maybe a little too much for a side, but it's very good. Try it out! I've also just remembered that I actually used a couple of red chilli peppers, rather than jalapeno peppers, which gave it a bit more kick. So it's up to you which you use :)
Provided by Delete_
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and drain well. Break it into small pieces.
- Add other ingredients in order given.
- Mix well and place in a 13x9x2" pan that has been well greased.
- Cook at 350 degrees for 45mins, or until done.
- Serve hot!
NOT YOUR MAMA'S BLACK-EYED PEAS
The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.
Provided by CookingWithShelia
Categories Black-Eyed Pea Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
- Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
- Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
- Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g
CORNBREAD WITH BLACK-EYED PEAS
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
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.
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BLACK-EYED PEA STEW WITH FRIED BREAD AND SALSA VERDE …
From bonappetit.com
4.9/5 (14)Author Amiel StanekServings 10-12Estimated Reading Time 4 mins
- Heat ¼ cup oil in a large Dutch oven or pot over medium-high. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally, until browned, 10–12 minutes. Using a slotted spoon, transfer sausage to a small bowl, leaving rendered fat and oil in pot. Reduce heat to medium. Add smashed garlic and cook, stirring, until golden brown, about 1 minute. Add onions, chopped exterior celery ribs, and red pepper; season with salt and black pepper. Cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
- Increase heat to high; add 1 cup water. Working in batches, add kale, covering pot and allowing it to steam between additions, until kale is wilted (it will look like an impossible amount of kale, but it shrinks like crazy). Season with salt and black pepper. Add peas along with cooked sausage and 11 cups water. Cut away rind from Parmesan and add rind to pot. Cover, bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until beans are tender, 45–60 minutes. Season generously with salt and black pepper.
- While stew is cooking, combine lemon zest and juice, parsley, chopped celery heart and leaves, grated garlic, and ¾ cup oil in a medium bowl; season with salt and black pepper.
- Heat a few tablespoons of oil (enough to cover bottom of skillet) in a large skillet over medium until oil is shimmering. Add as many slices of bread that can fit comfortably and cook until bottoms are deeply browned, 1–2 minutes. Flip, season with salt, and cook other side until deeply browned, 1–2 minutes. Transfer fried bread to a plate. Repeat with remaining slices of bread.
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- Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage crumbles and is no longer pink. 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 with egg yolks. Spread each loaf evenly with sausage mixture. Roll up, starting with a long side; pinch ends to seal. Place, seam side down, on a lightly greased baking sheet. Brush with remaining egg yolks.
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