Black Eyed Pea Corn Muffins Recipes

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BLACK-EYED PEA CORNBREAD



Black-Eyed Pea Cornbread image

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Provided by Chris

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

cooking spray
1 pound bulk spicy breakfast sausage
1 onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2 eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
  • Mix cornmeal, flour, salt, and baking soda together in a large bowl.
  • Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g

COLD BLACK-EYED PEAS AND CORN



Cold Black-Eyed Peas and Corn image

My husband raves about this! Easy to eat as a salad, but it's yummy with tortilla chips or Fritos®! It's easy to double or triple, and it's really simple to add more ingredients if you have them, like jalapenos. On its own, it's delicious!

Provided by Anne

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 8

1 (15 ounce) can black-eyed peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4 ounce) jar diced pimento peppers, drained
¼ onion, grated
2 cloves garlic, minced
1 tablespoon bottled Italian dressing, or to taste
½ teaspoon ground coriander
¼ teaspoon dried cilantro

Steps:

  • Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 37.5 g, Fat 2.8 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 697.4 mg, Sugar 4.6 g

SOUTHERN STYLE BLACK-EYED PEA SOUP



Southern Style Black-Eyed Pea Soup image

Looking for a meatless meal? This is just what the doctor ordered. Delicious homemade soup your family will enjoy.

Provided by CJAY8248

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 onion, diced
1 stalk celery, sliced
1 green pepper, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste
4 cups vegetable broth
1 (15 ounce) can diced tomatoes, undrained
1/4 cup tomato ketchup
4 -5 cups green cabbage, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained

Steps:

  • In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
  • Stir in garlic, oregano, crushed red pepper, and thyme.
  • Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
  • Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
  • Stir in black-eyed peas and cook 5 minutes.
  • Serve with corn bread or muffins.

SPICY BLACK-EYED PEA SKILLET



Spicy Black-Eyed Pea Skillet image

An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)

Provided by Deborah1

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef (or vegetarian meat alternative, see note above)
3 medium onions, chopped
1 green bell pepper, chopped
2 (16 ounce) cans spicy black-eyed peas, drained (I prefer the Ranch Style brand, but use Trappey's if I can't get them)
1 (14 1/2 ounce) can whole tomatoes, undrained and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
  • Drain off excess fat.
  • Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
  • Mix well.
  • Bring to a boil.
  • Reduce heat to low and simmer 20 minutes, stirring occasionally.
  • I serve with corn muffins and cold spiced peaches for an easy one dish supper.
  • NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
  • This dish freezes well.

CORNBREAD WITH BLACK-EYED PEAS



Cornbread with Black-Eyed Peas image

Black-eyed peas are a good-luck tradition for New Year's Day...but my family is so fond of this recipe, I make it all year long!-Jeanne Shinn, Bandera, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

1 pound ground beef, browned and drained
1 cup cornmeal
1/2 cup all-purpose flour
3/4 cup cream-style corn
1 cup cooked or canned black-eyed peas, drained
1 medium onion, chopped
1/2 cup canola oil
1 cup buttermilk
2 large eggs, beaten
2 cups shredded cheddar cheese
1/2 teaspoon baking soda

Steps:

  • In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.

Nutrition Facts : Calories 419 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.

BLACK-EYED PEA CORN MUFFINS



Black-Eyed Pea Corn Muffins image

Categories     Bread     Bean     Cheese     Bake     Cornmeal     Winter     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 12

1/3 cup dried black-eyed peas
1 1/4 cups yellow cornmeal
3/4 cup coarsely grated sharp Cheddar (about 3 ounces)
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 stick (6 tablespoons) unsalted butter
2 pickled jalapeño chiles
3/4 cup plus 2 tablespoons whole milk
1 large egg
2 tablespoons chopped fresh flat-leafed parsley leaves

Steps:

  • Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
  • Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
  • In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
  • Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

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