Photo: Southern Living
Prep Time
25 Mins
Cook Time
30 Mins
Chill Time
30 Mins
Yield
Makes 6 to 8 servings

This recipe binds cornbread and black-eyed peas into crisp cakes.

How to Make It

Step 1

Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.

Step 2

Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; sauté 7 minutes. Add minced garlic, and sauté 1 minute.

Step 3

Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.

Step 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.

Step 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 Jalapeño Sour Cream. Garnish, if desired.

Step 6

Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.

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