Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

Prep: 25 min., Cook: 30 min., Chill: 30 min. This recipe binds cornbread and black-eyed peas into crisp cakes.

Yield: Makes 6 to 8 servings

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

Preparation

Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.

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.

Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.

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.

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.

Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.