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.

Ratings & Reviews

NancyFMcCune's Review

messychef
November 17, 2013
N/A

djhixson's Review

NaNaMO1
December 30, 2011
the recipe stated to drain peas

messychef's Review

ak47gramma
January 24, 2011
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.

ak47gramma's Review

djhixson
June 24, 2010
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's Review

DBBentzin
September 23, 2009
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.

NaNaMO1's Review

VirginiaLaurie
January 07, 2009
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.

DBBentzin's Review

NancyFMcCune
December 31, 2008
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.