Rating: 4.5 stars
7 Ratings
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  • 5 star values: 3

This recipe binds cornbread and black-eyed peas into crisp cakes.

Recipe by Southern Living December 2006

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Credit: Southern Living

Recipe Summary

prep:
25 mins
cook:
30 mins
chill:
30 mins
total:
1 hr 25 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.

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  • 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.

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