Black-Eyed Pea Cornbread Cakes With Jalapeño Sour C

Name: Black-Eyed Pea Cornbread Cakes With Jalapeño Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-oz.) cans seasoned black-eyed peas, drained and divided; 2 tablespoons butter; 1 small sweet onion, finely chopped; 1 red bell pepper, finely chopped; 2 garlic cloves, minced; 1/4 cup mayonnaise; 1 large egg, lightly beaten; Yellow cornmeal; 1 tablespoon vegetable oil; Garnish: green onion curls

Servings: persons

1
Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
2
Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; saute 7 minutes. Add minced garlic, and saute 1 minute.
3
Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
4
Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill 30 minutes.
5
Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeno Sour Cream. Garnish, if desired.
6
Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 (15-oz.) cans seasoned black-eyed peas, drained and divided, 2 tablespoons butter, 1 small sweet onion, finely chopped, 1 red bell pepper, finely chopped, and more.

Yes, Black-Eyed Pea Cornbread Cakes With Jalapeño Sour Cream 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.

That's it — enjoy your meal!

Black-Eyed Pea Cornbread Cakes With Jalapeño Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions