12 Delicious Black Eyed Pea Cornbread Southern Style

Every home cook knows the magic of combining simple ingredients to create something truly comforting and delicious. In this roundup, we’re celebrating the hearty, soul-warming duo of black-eyed peas and cornbread, a Southern classic that’s perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a dish to impress at your next gathering, these 12 recipes promise to deliver flavor, tradition, and a whole lot of love. Let’s dig in!

Spicy Black Eyed Pea Cornbread

Just when you thought comfort food couldn’t get any better, this Spicy Black Eyed Pea Cornbread comes along to prove you wrong. Combining the heartiness of black-eyed peas with the comforting warmth of cornbread, this dish is a flavorful twist on a Southern classic.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Jalapeño – 1, diced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: For extra flavor, use a cast-iron skillet if available.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Gently fold in the cooked black-eyed peas and diced jalapeño.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Vibrant with the kick of jalapeño and the earthy tones of black-eyed peas, this cornbread offers a delightful contrast of textures—crispy edges with a moist, fluffy interior. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Cheesy Black Eyed Pea Cornbread

Preparing a comforting dish that combines the heartiness of black-eyed peas with the sweet, crumbly texture of cornbread is simpler than you might think. This cheesy black-eyed pea cornbread is a delightful twist on traditional Southern flavors, perfect for beginners to master with ease.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter.
4. Tip: Ensure your butter is cooled slightly to avoid cooking the egg.
5. Combine the wet ingredients with the dry ingredients, stirring just until mixed.
6. Fold in the black-eyed peas and cheddar cheese until evenly distributed.
7. Tip: For extra flavor, use freshly grated cheese instead of pre-shredded.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
10. Tip: Avoid opening the oven door too early to prevent the cornbread from falling.
11. Let the cornbread cool in the pan for 10 minutes before slicing.

Serve this cheesy black-eyed pea cornbread warm for the best texture, where the edges are slightly crispy and the inside remains moist. Pair it with a dollop of sour cream or a drizzle of honey for an unexpected but delicious contrast.

Vegan Black Eyed Pea Cornbread

Whipping up a comforting dish that’s both nutritious and satisfying doesn’t have to be complicated. This Vegan Black Eyed Pea Cornbread combines simple ingredients for a hearty meal that’s perfect for any day of the week.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Black eyed peas – 1 cup, cooked
• Plant-based milk – 1 cup
• Apple cider vinegar – 1 tbsp
• Maple syrup – 2 tbsp
• Vegetable oil – ¼ cup

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking pan.
2. In a small bowl, mix the plant-based milk and apple cider vinegar, then set aside for 5 minutes to curdle.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. Add the maple syrup and vegetable oil to the milk mixture, then pour into the dry ingredients. Stir until just combined.
5. Gently fold in the cooked black eyed peas, being careful not to overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Delightfully moist with a slight crunch from the cornmeal, this cornbread is subtly sweet with bursts of savory black eyed peas. Serve it warm with a drizzle of maple syrup or alongside a bowl of chili for a comforting meal.

Gluten-Free Black Eyed Pea Cornbread

Unlock the flavors of the South with this gluten-free twist on a classic comfort food. Perfect for beginners, this recipe combines simplicity with tradition, ensuring a delicious outcome every time.

Ingredients

• Gluten-free flour – 1 cup
• Cornmeal – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Black eyed peas – 1 cup, cooked
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients, mixing until just incorporated. Tip: Overmixing can lead to dense cornbread.
5. Gently fold in the cooked black eyed peas. Tip: Ensure the peas are well-drained to avoid excess moisture.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 20 minutes.

This gluten-free black eyed pea cornbread boasts a moist interior with a slightly crisp crust, offering a delightful contrast in textures. Serve it warm with a drizzle of honey for a sweet and savory treat, or alongside your favorite chili for a hearty meal.

Jalapeno Black Eyed Pea Cornbread

Whipping up a batch of Jalapeno Black Eyed Pea Cornbread is a fantastic way to bring a little spice and Southern charm to your table. This recipe combines the heartiness of black-eyed peas with the kick of jalapenos, all nestled in a moist cornbread base.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Jalapenos – 2, diced

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Tip: Overmixing can lead to tough cornbread.
5. Gently fold in the black-eyed peas and diced jalapenos.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be golden brown and slightly pulling away from the pan.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This resting time helps the cornbread set and makes it easier to cut.

Combining the creamy texture of black-eyed peas with the spicy jalapenos creates a cornbread that’s moist with a satisfying crunch. Serve it warm with a dollop of honey butter for a sweet and spicy contrast.

Honey Butter Black Eyed Pea Cornbread

Very few dishes combine the sweetness of honey, the richness of butter, and the hearty texture of black-eyed peas quite like this cornbread. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Honey – ¼ cup
• Butter – ½ cup, melted
• Black-eyed peas – 1 cup, cooked

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then mix in the milk, honey, and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Gently fold in the cooked black-eyed peas.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Rich in flavor with a moist texture, this cornbread pairs wonderfully with a dollop of honey butter on top. For a creative twist, serve it alongside a bowl of chili or as part of a Southern-style breakfast.

Bacon Black Eyed Pea Cornbread

Let’s dive into creating a comforting dish that combines the smoky richness of bacon with the hearty textures of black-eyed peas and cornbread. This recipe is perfect for those who appreciate a balance of flavors and textures in every bite.

Ingredients

• Bacon – 6 slices
• Black-eyed peas – 1 cup, cooked
• Cornmeal – 1 cup
• Flour – 1 cup
• Egg – 1
• Milk – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Sugar – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Remove and crumble.
3. In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar.
4. In another bowl, whisk the egg and milk together, then stir into the dry ingredients until just combined.
5. Fold in the cooked black-eyed peas and crumbled bacon into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

The cornbread emerges with a golden crust, offering a delightful contrast to the soft, flavorful interior studded with bacon and black-eyed peas. Serve it warm with a drizzle of honey or alongside a bowl of chili for a satisfying meal.

Sweet Potato Black Eyed Pea Cornbread

Preparing a comforting dish that combines the earthy sweetness of sweet potatoes with the hearty texture of black-eyed peas and the golden crispiness of cornbread is simpler than you might think. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Sweet potatoes – 1 cup, mashed
• Black-eyed peas – 1 cup, cooked
• Cornmeal – 1 cup
• Flour – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish. Tip: Ensuring your oven is properly preheated is crucial for even baking.
2. In a large bowl, combine the mashed sweet potatoes and cooked black-eyed peas. Mix gently to avoid breaking the peas.
3. In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can help prevent lumps in your batter.
4. Beat the egg in a small bowl, then add the milk and melted butter, stirring to combine.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense cornbread.
6. Fold the sweet potato and black-eyed pea mixture into the batter until evenly distributed.
7. Transfer the batter to the prepared baking dish, smoothing the top with a spatula. Tip: For extra crispiness, let the batter sit for 5 minutes before baking.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

This dish offers a delightful contrast of textures, from the soft, moist interior to the slightly crispy crust. Serve it warm with a drizzle of honey or a dollop of sour cream for an extra layer of flavor.

Herbed Black Eyed Pea Cornbread

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Herbed Black Eyed Pea Cornbread is a dish that promises to bring warmth and flavor to any gathering. Perfect for beginners, this recipe combines the earthy tones of black-eyed peas with the comforting texture of cornbread, elevated with a blend of herbs for that extra touch of home.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Fresh herbs (thyme, rosemary) – 2 tbsp, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: Ensuring your oven is properly preheated is key to even baking.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, beat the egg, then mix in the milk and melted butter. Tip: Melted butter should be cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough cornbread.
5. Fold in the cooked black-eyed peas and chopped herbs until evenly distributed.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Moist and flavorful, this Herbed Black Eyed Pea Cornbread boasts a delightful contrast between the crispy crust and soft interior. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal that’s sure to impress.

Smoky Black Eyed Pea Cornbread

Begin by preheating your oven to 375°F and greasing a 9-inch cast iron skillet. This smoky black-eyed pea cornbread combines the heartiness of peas with the sweet crunch of cornbread for a comforting side dish.

Ingredients

• Black-eyed peas – 1 cup, cooked
• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Smoked paprika – 1 tsp

Instructions

1. In a large bowl, mix cornmeal, flour, baking powder, salt, and smoked paprika.
2. In another bowl, whisk together egg, milk, and melted butter.
3. Combine wet ingredients with dry ingredients until just mixed; fold in black-eyed peas. Tip: Do not overmix to keep the cornbread tender.
4. Pour batter into the greased skillet and smooth the top. Tip: For extra crisp edges, preheat the skillet before adding the batter.
5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.

Fresh out of the oven, this cornbread boasts a crispy crust with a moist, fluffy interior, speckled with smoky black-eyed peas. Serve it warm with a drizzle of honey or alongside a bowl of chili for a hearty meal.

Cheddar Black Eyed Pea Cornbread

Ready to dive into a comforting dish that combines the heartiness of black-eyed peas with the comforting crunch of cornbread? This Cheddar Black Eyed Pea Cornbread is a delightful twist on a classic, perfect for those who love a bit of Southern flair in their meals.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Fold in the cooked black-eyed peas and shredded cheddar cheese gently.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This resting period helps the cornbread set properly for cleaner slices.

You’ll love the contrast between the creamy black-eyed peas and the sharp cheddar in this cornbread, all wrapped up in a golden, slightly crispy crust. Serve it warm with a dollop of butter or alongside a bowl of chili for a hearty meal.

Maple Glazed Black Eyed Pea Cornbread

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Maple Glazed Black Eyed Pea Cornbread is a dish that promises to bring warmth and satisfaction to any gathering. Perfect for beginners, this recipe combines the earthy flavors of black-eyed peas with the sweet touch of maple, all nestled in a golden cornbread.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Black-eyed peas – 1 cup, cooked
• Maple syrup – ¼ cup

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients, mixing just until blended.
5. Fold in the cooked black-eyed peas gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cornbread is still warm, brush the top with maple syrup for a glossy finish.
9. Let the cornbread cool in the pan for 10 minutes before slicing.

Delight in the contrast of textures, from the crispy edges to the soft, pea-studded interior. The maple glaze adds a subtle sweetness that complements the savory notes, making it a versatile side that pairs beautifully with smoked meats or a dollop of whipped honey butter.

Conclusion

Whether you’re craving comfort food or eager to explore Southern cuisine, our roundup of 12 Delicious Black Eyed Pea Cornbread recipes offers something for everyone. Dive into these hearty, flavorful dishes and find your new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of Southern cooking!