Black Eyed Pea Corn Muffins Food

BLACK-EYED PEA CORNBREAD

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.

BLACK-EYED PEA CORN MUFFINS

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.

SOUTHERN STYLE BLACK-EYED PEA SOUP

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

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

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.