Blackeye Pea and Cornbread Casserole
Blackeye Pea and Cornbread Casserole is a hearty Southern-inspired dish that brings together comforting flavors in one delightful bake. This recipe features tender black-eyed peas combined with smoked sausage, fresh vegetables, and Creole seasoning—all topped with a layer of warm, buttery cornbread. The marriage of these flavors creates a one-pot meal that’s both satisfying and easy to make, making it perfect for family dinners or gatherings.
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Whether you’re familiar with Southern cooking or trying it for the first time, this casserole will charm you with its depth of flavor and simplicity. The ingredients blend into a warm, slightly spicy, and savory casserole with a soft cornbread topping that balances the richness of the black-eyed peas and sausage. Ready to try something new that might just become a family favorite? Let’s dive into how to make this unique dish!
Why You’ll Love Blackeye Pea and Cornbread Casserole
- Rich, Southern Flavors – A delicious blend of black-eyed peas, smoked sausage, and Creole spices.
- One-Pot Wonder – Easy to prepare in a shallow Dutch oven, which means minimal cleanup.
- Perfect Comfort Food – Warm and satisfying with a buttery cornbread topping.
- Versatile Ingredients – Substitutions are easy, like using canned black-eyed peas for a faster prep.
- Great for Gatherings – Feeds a crowd and is ideal for potlucks or family dinners.
What You Need to Make Blackeye Pea and Cornbread Casserole
To prepare this casserole, gather these main ingredients, and you’ll be all set. Remember, exact amounts are listed in the recipe card below.
- Black-eyed peas – Fresh or canned, depending on your preference and time.
- Chicken broth – To cook the peas and add flavor depth.
- Vegetables – Yellow onion, green onion, and red bell pepper add color and texture.
- Smoked sausage – Adds a savory, smoky flavor to the casserole.
- Rotel tomatoes – For a slight kick and added acidity.
- Seasonings – Trinity mix and Creole seasoning bring a flavorful Southern touch.
- Cornbread topping – A mix of boxed cornbread mix, creamed corn, milk, egg, and butter for that classic soft yet golden-brown topping.
How to Make Blackeye Pea and Cornbread Casserole
1
Cook the Black-Eyed Peas
Rinse and drain the black-eyed peas. In a shallow Dutch oven, bring the chicken broth to a boil, then add the peas. Let them cook until tender, about 45 minutes. (You can also cook the peas a day ahead if desired.)
2
Sauté the Vegetables
Once the peas are tender, add the diced yellow onion, green onions, and red bell pepper to the Dutch oven. Cook until the vegetables are translucent and fragrant
3
Add Sausage and Seasonings
Stir in the smoked sausage and cook for another 10 minutes. Then, add the Rotel tomatoes, trinity mix seasoning, Creole seasoning, and salt and pepper to taste. Cover and let everything simmer for 15 minutes so the flavors meld together.
4
Prepare the Cornbread Topping
While the casserole simmers, mix together the ingredients for the cornbread topping: boxed cornbread mix, creamed corn, milk, egg, and melted butter.
5
Assemble and Bake
Pour the cornbread mixture over the pea and sausage mixture in the Dutch oven. Place in a preheated oven at 375°F and bake for 25-30 minutes, or until the cornbread is golden brown and set.
6
Garnish and Serve
Top with diced jalapeños for a spicy kick, if desired. Enjoy this casserole warm and let the Southern flavors shine!
Commonly Asked Questions
What can I use as a substitute for black-eyed peas?
You can replace fresh black-eyed peas with three cans of drained black-eyed peas for convenience.
Can I make this dish ahead of time?
Yes, you can cook the black-eyed peas and assemble the casserole in advance. When ready to serve, add the cornbread topping and bake as directed.
How spicy is this casserole?
The level of spiciness can be adjusted by adding or reducing the amount of Creole seasoning and jalapeños. Rotel tomatoes add a mild kick, but you can choose a spicier or milder version to suit your taste.
Can I use a different type of cornbread mix?
Certainly! Any cornbread mix will work, but using a honey butter variety adds a touch of sweetness that complements the savory casserole.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
Hearty Blackeye Pea and Cornbread Casserole
Ingredients
- 3 cups chicken broth
- 1/2 pound Camellia Beans Black eye peas rinsed and drained
- 1/2 yellow onion diced
- 1/2 bunch green onion diced
- 1 red bell pepper diced
- 3 links smoked sausage quartered
- 10 oz can of rotel
- 2 tbsp trinity mix seasoning
- 2-3 tbsp Creole seasoning
- salt and pepper to taste
Cornbread topping:
- 1 box of Zatarains honey butter cornbread mix
- 1/2 cup milk
- 1 egg
- 1 can creamed corn
- 6 tbsp butter
Instructions
- Rinse and drain your beans. Bring broth to a boil, add in your beans and cook until tender, about 45 minutes. (Can also cook the day before)
- Add in onions, green onions, and red bell pepper. Cook until translucent. Add in sausage and cook for 10 minutes.
- Add in rotel and seasoning. cover and let it cook 15 minutes until all flavors are married together.
- In the mean time mix all ingredients needed for cornbread mix.
- Pour on top of pea mixture. Cook on 375 25-30 minutes. As directed on the box directions
- Top with diced jalapeños
