Black Eyed Pea Cornbread

Black Eyed Pea Cornbread

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Joyce Lowery


This is a favorite at family gatherings made by my sister-in-law, Judy. It is very filling; more like a meal than a cornbread.


★★★★★ 1 vote

10 Min
55 Min


  • 1 lb
    ground pork sausage
  • 1
    onion, chopped
  • 1 c
    corn meal
  • 1/2 c
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 2
  • 1 c
  • 1/3 c
    vegetable oil
  • 3/4 c
    cream corn
  • 8 oz
    cheddar cheese, grated
  • 2 c
    black eyed peas, cooked (or 15 ounce can)
  • 2
    jalapeno peppers, chopped

How to Make Black Eyed Pea Cornbread


  1. Cook sausage and onions until brown. Drain and set aside.
  2. Combine meal and other dry ingredients.
  3. Beat eggs, buttermilk, and oil together.
  4. Combine this with the dry ingredients (batter will not be smooth).
  5. Add cooked sausage, onions, peppers, corn, cheese, and peas.
  6. Bake in 13x9-inch pan at 350 degrees for 50 - 55 minutes.

Printable Recipe Card

About Black Eyed Pea Cornbread

Course/Dish: Other Breads
Main Ingredient: Beans/Legumes
Regional Style: Southern

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