Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

  • ak47gramma Posted: 06/24/10
    Worthy of a Special Occasion

    We liked this recipe well enough. I added a few extra seasonings and spices, it is easy to add varity to change it up

  • VirginiaLaurie Posted: 09/23/09
    Worthy of a Special Occasion

    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.

  • messychef Posted: 01/24/11
    Worthy of a Special Occasion

    Wow. Didn't make the sour cream mixture, but was surprised by how unbelievably awesome these were. My preschoolers scarfed them down! Served with collards- what a nice meatless meal.

  • DBBentzin Posted: 12/31/08
    Worthy of a Special Occasion

    Excellent flavor--a bit too moist however. I recommend draining blackeyed peas before processing and adding. Will do that next time. Jalapeno sour cream a nice touch.

  • NaNaMO1 Posted: 01/07/09
    Worthy of a Special Occasion

    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.

  • djhixson Posted: 12/30/11
    Worthy of a Special Occasion

    the recipe stated to drain peas

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