One-Dish Black-Eyed Pea Cornbread Recipe

Name: One-Dish Black-Eyed Pea Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spicy ground pork sausage; 1 medium onion, diced; 1 cup white cornmeal; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 large eggs, lightly beaten; 1 cup buttermilk; 1/2 cup vegetable oil; 1 (15-ounce) can black-eyed peas, drained; 2 cups (8 ounces) shredded Cheddar cheese; 3/4 cup cream-style corn; 1/4 cup chopped pickled jalapeno peppers; 1 (4.5-ounce) can chopped green chiles

Servings: persons

1 pound spicy ground pork sausage
1 medium onion, diced
1 cup white cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (15-ounce) can black-eyed peas, drained
2 cups (8 ounces) shredded Cheddar cheese
3/4 cup cream-style corn
1/4 cup chopped pickled jalapeno peppers
1 (4.5-ounce) can chopped green chiles

1
Cook sausage and onion in a large skillet over medium-high heat 5 minutes, stirring until sausage crumbles and is no longer pink. Drain.
2
Combine cornmeal, flour, salt, and baking soda.
3
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
4
Pour into a greased 13- x 9-inch baking dish.
5
Bake at 350u00b0 for 1 hour or until golden and set.
6
Note: Freeze baked cornbread up to 1 month, if desired. Thaw in refrigerator overnight. Bake, covered, at 350u00b0 for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. To reheat directly from the freezer, bake, covered, at 350u00b0 for 1 hour. Uncover and bake 10 more minutes or until thoroughly heated.
7
To lighten: Substitute 1 (12-ounce) package reduced-fat sausage, fat-free buttermilk, 1/2 cup egg substitute, and 2% reduced-fat Cheddar cheese. Reduce oil to 2 tablespoons. Prepare and bake as directed.

1562

kcal

Calories

140

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound spicy ground pork sausage, 1 medium onion, diced, 1 cup white cornmeal, 1/2 cup all-purpose flour, and more.

Yes, One-Dish Black-Eyed Pea Cornbread falls under the Meat & Poultry 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!

One-Dish Black-Eyed Pea Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions