Hearty Blackeye Pea and Cornbread Casserole
Discover a Southern-inspired Blackeye Pea and Cornbread Casserole, a comforting and flavorful dish topped with buttery cornbread. Perfect for family dinners or gatherings.
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Ingredients
- 3 cups chicken broth
- 1/2 pound Camellia Beans Black Eye peas OR 2 cans of Black Eye Peas
- 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
Notes
Can sub the real black eye peas for 3 cans of black eye peas
