Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
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.
Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
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.
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.
Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.
Great way to use up old cornbread! Makes a good vegetarian entree. I used less butter. Next time, I'll put jalapenos in the batter instead of green peppers, leave out the mayo, and use two egg whites instead of a whole egg, to make the recipe lighter. Sour cream was unnecessary.
This is an excellent recipe, a great variation on the old southern standard of blackeyed peas and cornbread. My husband and I loved the flavors. I will definitely make this again. Went great with pork chops and cold slaw.