These.
Are now one of the most beautiful and delicious things I’ve made in a while.
I really have been so busy I can’t seem to feel “caught up”, but I won’t bore you will all that – it’s a good thing! As far as these little pretties, yep – I’m representin‘ the South. Black eyed peas and cornbread.
Although I’m pretty passionate about my food and always thinking of new ways to invent or reinvent recipes, sometimes the perspective from other people help to get me thinking outside the box.
Especially when I’m tired and feel as if I can’t be creative another damn minute.
I was talking to my childhood best friend on the phone a few days ago; keep in mind that this girl does not like to cook, but she’s a mother of 3 young boys (and a wife) so she forces herself to do it anyway.
I was telling her about how I wanted to do something with black eyed peas, something different like refried beans, etc. and it didn’t even take her but one second, and she said “Just put refried black eyed peas on cornbread…Oh, and make sure to put jalapeños in it”.
Genius.
Why didn’t I think of that before?
I had to take it further, of course. I added salsa verde to the refried peas. That taste is unbelievable, not to mention combined with the jalapeno cheddar cornbread.
Y’all – will love these.
Salsa Verde Refried Black Eyed Peas
Ingredients
- 1 recipe buttermilk cornbread
- 2 jalapeno peppers, diced
- 4 oz. Cabot Sharp White Cheddar, shredded - Farmhouse Reserve is my favorite
- 1/4 cup whole milk
- Canola oil
- 2 cans black eye peas, drained and rinsed
- 2 tbsp seasoned salt
- 1 tsp cayenne
- 1 tbsp pepper
- 4 tbsp bacon grease, lard or butter
- 1 cup Salsa Verde
- Pickled jalapeños, sliced
Instructions
- Preheat oven to 425 degrees.
- Make cornbread batter according to directions and add jalapeños, cheddar and milk.
- Spray a cupcake pan with nonstick spray and fill each cup 3/4 full; bake for 20 minutes, or until brown.
- Pulse black eyed peas through pepper in a food processor until smooth.
- Heat butter in a medium size saute pan until melted and almost bubbly, add bean mixture, stirring consistently, then add salsa verde, combine and remove from heat.
- Serve bean mixture over mini cornbreads and top with pickled jalapeños.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 1784mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 11g
The provided nutrition calculated may not always be accurate.
This Post Has 6 Comments
Love these recipe.
Oohhhh sounds scrumptious! Also going on my list!
This looks INCREDIBLE!! Great job 🙂
Thanks Candace! I love this one too 🙂
Wow! The is going to be on my go-to list. Love this recipe.