Black Eyed Pea Cornbread Casserole is a delightful and hearty dish that combines the comforting flavors of cornbread with the earthy goodness of black-eyed peas, creating a satisfying meal that’s perfect for any occasion and an excellent way to use budget-friendly ingredients. This casserole is not only incredibly delicious but also a fantastic make-ahead option, saving you time and effort in the kitchen.
Key Ingredients for Black Eyed Pea Cornbread Casserole
To create this comforting Black Eyed Pea Cornbread Casserole, you’ll need a blend of fresh produce, pantry staples, and key seasonings. Here’s a detailed list:
For the Black Eyed Pea Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese, plus more for topping
For the Cornbread Topping:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup milk (any kind works)
- 1/4 cup vegetable oil (or melted butter)
How to Make Black Eyed Pea Cornbread Casserole
This Black Eyed Pea Cornbread Casserole is an incredibly easy, delicious, and satisfying dish that comes together effortlessly. With its rich, savory black-eyed pea filling and a golden, fluffy cornbread topping, it offers a perfect balance of textures and flavors. You’ll love how simple it is to prepare, requiring only about 20 minutes of active prep time before baking to golden perfection.
Step-by-Step Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish (or an equivalent sized casserole dish) with butter or cooking spray. Set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Filling Ingredients: Stir in the undrained diced tomatoes, rinsed and drained black-eyed peas, vegetable broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer, then reduce heat to low and let it cook gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- Prepare Cornbread Batter: While the filling simmers, prepare the cornbread topping. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Assemble the Casserole: Pour the black-eyed pea filling into the prepared baking dish. Spread it evenly. Sprinkle 1/2 cup of shredded cheddar cheese over the hot black-eyed pea filling.
- Add Cornbread Topping: Carefully spoon the cornbread batter over the black-eyed pea filling, spreading it gently to cover the entire surface.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Rest and Serve: Once baked, remove the Black Eyed Pea Cornbread Casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Garnish with extra shredded cheese or fresh cilantro if desired.
Why You’ll Love This Black Eyed Pea Cornbread Casserole
You’re going to absolutely adore this Black Eyed Pea Cornbread Casserole primarily for its incredible blend of hearty, soulful flavors and comforting textures that remind you of home-cooked goodness. It’s a fantastic budget-friendly option, turning humble ingredients like black-eyed peas and cornmeal into a star dish that rivals more expensive meals, helping you save money without sacrificing taste. The savory black-eyed pea filling, spiced just right, is topped with a sweet and fluffy golden cornbread crust which creates a delightful contrast that’s simply irresistible.
This casserole is a true crowd-pleaser, similar to a deconstructed shepherd’s pie but with a distinct Southern flair. The combination of tender black-eyed peas with a hint of smoky paprika and the classic cornbread topping makes every bite a comforting experience. Don’t just take our word for it—whip up this simple yet spectacular dish tonight and discover your new favorite go-to comfort food!
What to Serve Black Eyed Pea Cornbread Casserole With
This versatile Black Eyed Pea Cornbread Casserole pairs beautifully with a variety of side dishes, allowing you to create a well-rounded and delicious meal.
- For a Lighter Meal: A fresh, crisp green salad with a light vinaigrette dressing offers a refreshing contrast to the richness of the casserole. A simple coleslaw also works wonderfully, adding a nice crunch and tang.
- For a Heartier Meal: Creamy collard greens or sautéed spinach with a touch of garlic are excellent choices that complement the Southern flavors. A side of perfectly steamed green beans or roasted asparagus would also be delicious and add more vegetables to your plate.
- Beverage Pairings: Sweet iced tea is a classic Southern companion, but a crisp, dry white wine like Sauvignon Blanc or a light-bodied red such as a Pinot Noir would also pair nicely, especially for a more elevated meal.
Top Tips for Perfecting Black Eyed Pea Cornbread Casserole
To ensure your Black Eyed Pea Cornbread Casserole turns out perfectly every time, keep these valuable tips in mind:
- Ingredient Substitutions:
- Black-Eyed Peas: If you prefer,
you can use 1 cup of dried black-eyed peas, rehydrated and cooked according to package
directions, instead of canned. Just ensure they are fully cooked before adding to the skillet. - Vegetable Broth: Chicken broth can be used as a substitute if you’re not keeping the dish
vegetarian. - Cheese: Feel free to experiment with different cheeses like Monterey Jack, Pepper Jack, or
even a spicy Colby Jack for an extra kick. - Spice Level: Adjust the amount of chili powder, cumin, or smoked paprika to your taste. For
more heat, add a pinch of cayenne pepper or a dash of hot sauce to the filling. - Cornbread Sweetness: If you prefer a less sweet cornbread, reduce the amount of sugar in the
recipe. Conversely, for a sweeter topping, you can add another tablespoon of sugar.
- Black-Eyed Peas: If you prefer,
- Timing Adjustments:
- Don’t Overcook the Cornbread: Keep an eye on the cornbread topping during the last few
minutes of baking. It should be golden brown and a toothpick inserted into the center
should come out clean. Overcooking can lead to dry cornbread. - Resting Time: Allowing the casserole to rest for 5-10 minutes after baking is crucial. This
helps the filling set and makes for cleaner, more intact servings.
- Don’t Overcook the Cornbread: Keep an eye on the cornbread topping during the last few
- Common Mistakes to Avoid:
- Overmixing Cornbread Batter: Overmixing the cornbread batter can lead to a tough and
dense topping. Mix until just combined; a few lumps are perfectly fine. - Not Rinsing Canned Peas: Always rinse and drain canned black-eyed peas thoroughly to
remove excess sodium and achieve a cleaner flavor. - Cold Filling: While not critical, ensure your black-eyed pea filling is hot or at least warm
when you add the cornbread topping. This helps the casserole cook more evenly. - Thin Cornbread Layer: Make sure to evenly spread the cornbread batter, ensuring it’s not
too thin in any area, which could cause it to burn or become overly crispy.
- Overmixing Cornbread Batter: Overmixing the cornbread batter can lead to a tough and
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your Black Eyed Pea Cornbread Casserole long after it’s baked.
- Refrigeration: Allow the casserole to cool completely to room temperature. Cover the baking
dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight
containers. Store in the refrigerator for up to 3-4 days. - Freezing: This casserole freezes wonderfully, making it an excellent meal prep option.
- To Freeze a Whole Casserole: Once completely cooled, wrap the entire baking dish (if freezer-
safe) tightly with several layers of plastic wrap, followed by aluminum foil. Label with the
date. It can be frozen for up to 3 months. - To Freeze Individual Portions: Divide cooled casserole into single-serving, freezer-safe
containers. Seal tightly and freeze for up to 3 months.
- To Freeze a Whole Casserole: Once completely cooled, wrap the entire baking dish (if freezer-
- Reheating:
- From Refrigerator: For a whole casserole, cover loosely with foil and reheat in an oven preheated
to 325°F (160°C) for 20-30 minutes, or until heated through. For individual portions, microwave
on high for 2-3 minutes, or reheat in a toaster oven until warm. - From Freezer (Whole Casserole): Thaw overnight in the refrigerator. Then, reheat as you
would from the refrigerator. If reheating from frozen, cover tightly with foil and bake at 325°F
(160°C) for 45-60 minutes, uncovering for the last 10-15 minutes to crisp up the cornbread, or
until heated through. - From Freezer (Individual Portions): Transfer to a microwave-safe dish and microwave on
50% power for 5-7 minutes, then increase to high power for another 1-2 minutes, or until
heated through. Alternatively, reheat in a conventional oven at 350°F (175°C) until warm.
- From Refrigerator: For a whole casserole, cover loosely with foil and reheat in an oven preheated
Final Thoughts
This Black Eyed Pea Cornbread Casserole is truly a gem — a comforting, hearty, and flavorful dish that brings warmth to any table. It’s an accessible recipe that promises delicious results, making it perfect for both weeknight dinners and special gatherings. We wholeheartedly encourage you to try this recipe at home and discover the delightful blend of textures and tastes that make it so irresistible.
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Black Eyed Pea Cornbread Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish (or an equivalent sized casserole dish) with butter or cooking spray. Set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 large onion, 1 bell pepper (any color), 2 cloves garlic
- Stir in the undrained diced tomatoes, rinsed and drained black-eyed peas, vegetable broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer, then reduce heat to low and let it cook gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.1 (14.5 ounce) can diced tomatoes, 1 (15 ounce) can black-eyed peas, 1 cup vegetable broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste Salt and freshly ground black pepper
- While the filling simmers, prepare the cornbread topping. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 large egg, 1 cup milk (any kind works), 1/4 cup vegetable oil (or melted butter)
- Pour the black-eyed pea filling into the prepared baking dish. Spread it evenly. Sprinkle 1/2 cup of shredded cheddar cheese over the hot black-eyed pea filling.1/2 cup shredded cheddar cheese
- Carefully spoon the cornbread batter over the black-eyed pea filling, spreading it gently to cover the entire surface.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Once baked, remove the Black Eyed Pea Cornbread Casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Garnish with extra shredded cheese or fresh cilantro if desired.
Notes
* **Ingredient Substitutions:** Feel free to experiment with different cheeses or adjust spices to taste. You can also use cooked dried black-eyed peas.
* **Timing Adjustments:** Don’t overcook the cornbread; it should be golden brown and a toothpick should come out clean. Allow for resting time after baking.
* **Common Mistakes to Avoid:** Do not overmix the cornbread batter. Always rinse canned peas thoroughly. Ensure the black-eyed pea filling is at least warm before adding the cornbread topping and spread the cornbread layer evenly.