CopyCat Black Eyed Pea's Cornbread
15m prep 55m cook 1h 10m ready
A hearty cornbread casserole inspired by Black Eyed Pea's, featuring ground beef, black-eyed peas, jalapenos, and cheddar cheese baked into a savory, moist dish.
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Ingredients
- 1 lb. ground beef
- 1 cup canned black-eyed peas, drained
- 1 cup onion, chopped
- 3/4 cup cream-style corn
- 1 cup cornmeal
- 1/2 cup flour
- 1 cup buttermilk
- 1/4 cup cooking oil
- 2 eggs, slightly beaten
- 1 tsp. Salt
- 1/2 tsp. Baking soda
- 2 jalapeno peppers, chopped
- 1 cup Cheddar cheese, grated
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Step 1.
Brown the ground meat in a large skillet over medium-high heat, breaking it into small pieces with a spoon as it cooks, until no pink remains and any excess fat has rendered, about 8 to 10 minutes. Drain off the fat well, then break the meat into small, even crumbles.
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Step 2.
Add the remaining ingredients to the skillet in the order given, stirring after each addition so everything is evenly combined. Mix well until the meat and other ingredients form a uniform mixture.
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Step 3.
Grease a 13-by-9-by-2 inch baking pan well, then transfer the meat mixture into it and spread it into an even layer with a spatula.
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Step 4.
Bake at 350 degrees for 45 minutes, or until the mixture is hot throughout and done to your liking. Let the dish rest briefly before serving.
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