Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream
Photo by Southern Living

Ingredients

  • 2 (15-oz.) cans seasoned black-eyed peas, drained and divided
  • 1 tablespoon vegetable oil
  • Garnish: green onion curls
  • ¼ cup mayonnaise
  • 1 ½ cups crumbled Super-Moist Cornbread
  • 1 small sweet onion, finely chopped
  • Yellow cornmeal
  • + 5 more ingredients
    • 1 red bell pepper, finely chopped
    • 2 garlic cloves, minced
    • 2 tablespoons butter
    • 1 large egg, lightly beaten
    • Jalapeño Sour Cream

Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; sauté 7 minutes. Add minced garlic, and sauté 1 minute. Stir together pureed black-eyed peas, remaining can bl...

View full recipe at My Recipes

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