Black-Eyed Pea Corn Muffins Recipe

Name: Black-Eyed Pea Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dried black-eyed peas; 1 1/4 cups yellow cornmeal; 3/4 cup coarsely grated sharp Cheddar (about 3 ounces); 1/2 cup all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1 1/2 teaspoons salt; 3/4 stick (6 tablespoons) unsalted butter; 2 pickled jalapeno chiles; 3/4 cup plus 2 tablespoons whole milk; 1 large egg; 2 tablespoons chopped fresh flat-leafed parsley leaves

Servings: persons

1/3 cup dried black-eyed peas
1 1/4 cups yellow cornmeal
3/4 cup coarsely grated sharp Cheddar (about 3 ounces)
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 stick (6 tablespoons) unsalted butter
2 pickled jalapeno chiles
3/4 cup plus 2 tablespoons whole milk
1 large egg
2 tablespoons chopped fresh flat-leafed parsley leaves

1
Quick-soak black-eyed peas.
2
In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
3
Preheat oven to 425F.
4
and butter twelve 1/3-cup muffin cups.
5
In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt.
6
Melt butter.
7
Wearing rubber gloves, seed and mince jalapenos.
8
In a small bowl whisk together butter, jalapenos, milk, and egg.
9
Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
10
Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup dried black-eyed peas, 1 1/4 cups yellow cornmeal, 3/4 cup coarsely grated sharp Cheddar (about 3 ounces), 1/2 cup all-purpose flour, and more.

Yes, Black-Eyed Pea Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Eyed Pea Corn Muffins

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