Black-Eyed Peas and Jalapeno Cheddar Cornbread

Black-Eyed Peas with Jalapeno Cheddar Cornbread

  • Servings: 6
  • Difficulty: easy
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Black-Eyed Peas with Jalapeno Cheddar Cornbread

Jill and I love a good bowl of pinto beans and/or black-eyed peas.  We go to the State Fair with two of our couple friends. It’s kind of a right of passage for the fall. We love the people watching, giggling at some of the craft submissions and of course the food.

My Fair Food staple is a bowl of pinto or black-eye peas with jalapeno hush puppy sticks and a cold beer. Something about them is so simple and so satisfying. Salty, spicy, creamy with a contrast sweetness from the corn meal that is in the hush puppy…all washed down with a good cold beer.

Fresh Black-Eyed Peas
1 cup of diced prosciutto or bacon
1 yellow onion (diced)
3 diced garlic cloves
1/2 cup of diced Pickled Jalapenos
2 tsp of cumin
2 tbs of Kosher salt
2 tbs of black pepper
1 tsp of cayenne pepper
1 can of beer
3 cups of vegetable broth or chicken broth

Jalapeno Cheddar Corn bread
Corn bread mix (follow directions)
1 can of creamed corn
1 cup of fresh shredded cheddar cheese
1/2 cup of chopped pickled jalapenos

1. For the black-eyed peas.. In a large pot on medium heat, add your bacon and cook it until brown. Add in your chopped onions and sweat them out until tender. Add the garlic for 1 minute and then your peas. Add it all into the pot, bring the pot to simmer and let it cook for at least two hours. Towards the end I also use a potato masher and break up some of them. It thickens the pot. Just watch your liquids to make sure you burn them.

2. Corn bread – I follow a typical corn bread recipe and then I add in a can of creamed corn, chopped jalapenos and fresh shredded cheddar cheese. I cook it according the to box in a cast iron skillet until it’s done.


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