Black-Eyed Pea Cheddar Chile Cornbread

Black-Eyed Pea Cheddar Chile Cornbread

Black-Eyed Pea Cheddar Chile Cornbread

Every month I gather with a small group of women at our church.  They are women in different ages and stages of life who meet for 3 hours to have dinner and discuss a book (We’re reading Instruments in the Redeemer’s Hands – which I highly, highly recommend!).  The lady that heads these groups up decided to provide recipes for each month to make it easier on those cooking the meals.  Last month, an old Southern Living cornbread recipe was served and it was delicious!  It inspired me to make a healthier and meatless version and so this Black-Eyed Pea Cheddar Chile Cornbread recipe was born.  Serve it up with a big salad or light soup…it’s hearty so you can treat it like the main dish:)

Serves 8

1 c white cornmeal

1/2 c white whole wheat flour

1 tsp salt

1/2 tsp baking soda

2 eggs (lightly beaten)

1 c 2% milk

1/2 c melted coconut oil (you can use vegetable oil if you don’t have coconut)

1 15 oz can black eyed peas

1 1/2 c shredded cheddar cheese

1 15 oz can creamed corn

1 4.5 oz can green chilies

Preheat oven to 350.  Grease a 13 x 9 glass pan.  Combine flour, cornmeal, salt and baking soda.

photo 2-1Combine eggs, milk, coconut oil.

photo 1-1Add wet ingredients into dry and combine.  Add in remaining ingredients and combine.

photo 3Pour into glass pan and bake for 1 hour until fork comes out clean.

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