Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

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

Preparation

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.