Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
This recipe binds cornbread and black-eyed peas into crisp cakes. Ingredients:
2 (15-oz.) cans seasoned black-eyed peas, drained and divided |
2 tablespoons butter |
1 small sweet onion, finely chopped |
1 red bell pepper, finely chopped |
2 garlic cloves, minced |
1 1/2 cups crumbled super-moist cornbread |
1/4 cup mayonnaise |
1 large egg, lightly beaten |
yellow cornmeal |
1 tablespoon vegetable oil |
jalapeño sour cream |
garnish: green onion curls |
Directions:
1. Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
2. 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.
3. Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
4. Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill 30 minutes.
5. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream. Garnish, if desired.
6. Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.
|
|