Black Eyed Pea's Cornbread
Copycat Black Eyed Pea's loaded cornbread baked in a 9×13 pan with ground beef, black-eyed peas, cream corn, jalapeños, and melted cheddar — a hearty Southern side.
SouthernBeefIntermediate60 minBy Northstar
Ingredients
Servings
12
- 1 lb ground beef
- 1 cup canned black-eyed peas, drained
- 1 cup onion, chopped
- 0.8 cup cream-style corn
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 cup buttermilk
- 0.3 cup cooking oil
- 2 count eggs, lightly beaten
- 1 tsp salt
- 0.5 tsp baking soda
- 2 count jalapeño peppers, chopped
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 13×9×2-inch baking pan well.
- 2
Brown ground beef and drain well. Break into small pieces.
- 3
In a large bowl, add black-eyed peas, onion, cream corn, cornmeal, flour, buttermilk, oil, eggs, salt, and baking soda. Mix well. Stir in the browned beef, jalapeños, and cheddar cheese.
- 4
Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean.
Tags
copycatsoutherncornbreadground beefsidejalapeno