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Black-Eyed Pea Cornbread

Rated as 5 out of 5 Stars

"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."
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1 h 20 m servings 377
Original recipe yields 12 servings (1 9x13-inch baking pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  2. 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.
  3. Mix cornmeal, flour, salt, and baking soda together in a large bowl.
  4. 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.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts

Per Serving: 377 calories; 25.2 23.5 15.1 73 1060 Full nutrition

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GREAT recipe!!! So yummy!!! Our new New Year's day tradition!