Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 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
To ensure your Black Eyed Pea Cornbread Casserole turns out perfectly every time, keep these valuable tips in mind:
* **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.
* **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.
