If you’re craving a dish that’s bursting with bold flavors, comforting textures, and a little Southern soul, you absolutely have to try this Black Eyed Pea Cornbread Casserole Recipe. It’s a delightful fusion of savory, spicy, and cheesy goodness all baked into one hearty casserole that promises to be a standout at any family meal or gathering. Trust me, once you dig into this golden, cheesy masterpiece packed with tender black eyed peas and just the right kick of jalapeños and green chiles, it’ll quickly become one of your favorite go-to recipes for cozy, satisfying dinners.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to nailing this Black Eyed Pea Cornbread Casserole Recipe. Each component plays a crucial role in balancing taste, texture, and color to make the final dish unforgettable. From the smoky pork sausage to the creamy buttermilk and sharp cheddar cheese, every ingredient adds its own special touch.
- Hot pork sausage (1 lb): Adds a spicy, savory base that infuses the casserole with deep, rich flavor.
- White cornmeal (1 cup): The foundation for that classic cornbread texture and a subtle sweetness.
- All-purpose flour (½ cup): Helps bind the casserole and lighten the cornbread mixture.
- Salt (1 tsp): Enhances all the vibrant flavors in the dish.
- Baking soda (½ tsp): Gives the cornbread a tender crumb and perfect rise.
- Eggs (2): The essential binder that holds this savory casserole together.
- Buttermilk (1 cup): Brings moisture and a subtle tang that complements the sausage wonderfully.
- Vegetable oil (½ cup): Keeps the casserole moist and helps with browning.
- Black eyed peas, drained (1 can, 15 oz): The star legume adding heartiness and a creamy texture.
- Shredded cheddar cheese (2 cups): Melts into gooey pockets of flavor throughout the casserole.
- Creamed corn (¾ cup): Adds a smooth sweetness that contrasts perfectly with the spice.
- Diced jalapeños (1 can, 4 oz): Offers a lively kick for those who enjoy a bit of heat.
- Diced green chiles (1 can, 4.5 oz): Adds mild, smoky depth that rounds out the spice profile.
How to Make Black Eyed Pea Cornbread Casserole Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350ºF and lightly spraying a 9×13-inch baking pan with cooking spray. This simple prep ensures your casserole won’t stick and will have those beautiful browned edges we all love in a baked dish.
Step 2: Cook the Sausage
In a skillet over medium-high heat, cook your hot pork sausage until it’s browned and crumbled with no pink spots remaining. Then drain the fat to keep the casserole from getting greasy. This step not only adds a spicy, savory base flavor, it also sets the tone for the whole dish.
Step 3: Mix Your Batter
In a large bowl, combine the cornmeal, flour, salt, and baking soda. Then whisk in the eggs, buttermilk, and vegetable oil until everything is smooth and well incorporated. This is the batter that will hold all those delicious ingredients together.
Step 4: Combine All the Ingredients
Next, stir the cooked sausage, drained black eyed peas, shredded cheddar cheese, creamed corn, diced jalapeños, and diced green chiles right into your cornbread batter. Make sure everything is evenly mixed for a casserole that’s flavorful in every single bite.
Step 5: Bake to Golden Perfection
Pour your mixture into the prepared baking pan and place it in the oven to bake, uncovered, for one full hour. This long bake time allows the casserole to set, the flavors to meld, and the top to turn a gorgeous golden brown. Patience here really pays off!
How to Serve Black Eyed Pea Cornbread Casserole Recipe
Garnishes
Once your Black Eyed Pea Cornbread Casserole Recipe is out of the oven, consider sprinkling some freshly chopped green onions or a handful of cilantro on top. These fresh herbs add a burst of color and a hint of brightness to balance the rich, cheesy casserole.
Side Dishes
This casserole stands strong on its own but pairs beautifully with sides like a crisp green salad, collard greens, or even a tangy coleslaw. These lighter, fresh accompaniments contrast the hearty, cheesy dish perfectly and round out the meal for a balanced plate.
Creative Ways to Present
If you’re serving this dish at a potluck or gathering, consider baking it in individual ramekins or small cast-iron skillets. Not only do these individual portions look charming, but they also make serving a breeze and allow everyone to enjoy that fresh-out-of-the-oven warmth.
Make Ahead and Storage
Storing Leftovers
Leftover Black Eyed Pea Cornbread Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. This gives you plenty of time to enjoy the flavors again without any loss in texture or taste.
Freezing
You can freeze portions of the casserole by wrapping tightly in plastic wrap and then aluminum foil or using a freezer-safe container. It will keep well for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating so it cooks evenly.
Reheating
Reheat leftovers in a 350ºF oven for about 20 minutes until warmed through and the top crisps back up. You can also microwave individual portions, but the oven method keeps that freshly baked texture you love.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a great leaner alternative and will still give you that essential savory flavor, though it may be slightly less spicy depending on the brand you choose.
Are the jalapeños and green chiles necessary?
While they add wonderful flavor and heat, feel free to adjust or omit them based on your spice tolerance. Adding fresh chopped bell peppers is a milder option that still provides color and texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using.
Can this recipe be made vegetarian?
Yes! Simply omit the pork sausage and replace it with sautéed mushrooms or your favorite plant-based sausage to maintain that hearty feel without the meat.
Is this casserole gluten-free?
This particular recipe is not gluten-free because of the all-purpose flour. However, you can substitute with a gluten-free flour blend to make it suitable, just be sure your baking soda and other ingredients are also gluten-free certified.
Final Thoughts
There’s just something truly comforting about a warm, cheesy casserole that combines classic Southern ingredients with a bit of spice and heartiness. This Black Eyed Pea Cornbread Casserole Recipe is the kind of dish that brings people together around the dinner table, eliciting smiles and seconds with every bite. I can’t wait for you to try it—you might just find your new favorite way to enjoy black eyed peas and cornbread in one irresistible package.
Print
Black Eyed Pea Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Black Eyed Pea Cornbread Casserole is a hearty and flavorful Southern-inspired dish combining savory hot pork sausage, creamy cornbread batter, tender black eyed peas, melty cheddar cheese, and a kick of jalapeños and green chiles. Baked to golden perfection, this casserole makes a comforting main or side dish perfect for family dinners or potlucks.
Ingredients
Meat
- 1 lb hot pork sausage
Dry Ingredients
- 1 cup white cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
Additional Ingredients
- 1 (15-oz) can black eyed peas, drained
- 2 cups shredded cheddar cheese
- ¾ cup creamed corn
- 1 (4-oz) can diced jalapeños
- 1 (4.5-oz) can diced green chiles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray and set it aside to ensure the casserole doesn’t stick during baking.
- Cook Sausage: In a skillet over medium-high heat, cook the hot pork sausage until it is fully browned and crumbled. There should be no pink remaining. Once cooked, drain any excess fat and set the sausage aside.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the white cornmeal, all-purpose flour, salt, and baking soda. Then add the eggs, buttermilk, and vegetable oil. Stir until the batter is well combined and smooth.
- Add Remaining Ingredients: Fold the cooked sausage, drained black eyed peas, shredded cheddar cheese, creamed corn, diced jalapeños, and diced green chiles into the cornbread batter. Mix everything thoroughly to evenly distribute all components.
- Bake the Casserole: Pour the combined mixture into the prepared 9×13-inch pan. Bake uncovered in the preheated oven for 1 hour, or until the casserole is set, golden on top, and a toothpick inserted into the center comes out clean.
Notes
- For a milder flavor, use mild pork sausage or reduce the amount of jalapeños.
- Ensure the black eyed peas are well-drained to avoid excess moisture in the casserole.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Let the casserole cool slightly before serving to help it firm up for easier slicing.
- This dish can be prepared a day ahead and reheated in the oven for convenience.
