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Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

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.

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 1/2 cups crumbled Super-Moist Cornbread
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • Yellow cornmeal
  • 1 tablespoon vegetable oil
  • Jalapeño Sour Cream
  • Garnish: green onion curls

How to Make It

  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; sauté 7 minutes. Add minced garlic, and sauté 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 Jalapeño Sour Cream. Garnish, if desired.

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