Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream
The recipe Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream is ready in roughly 55 minutes and is definitely an amazing vegetarian option for lovers of Southern food. This recipe serves 8. One serving contains 367 calories, 12g of protein, and 18g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, mayonnaise, garnish: green onion curls, and a few other things to make it today.
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; saut 7 minutes.
Add minced garlic, and saut 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 Jalapeo Sour Cream.
Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bully Hill Vineyards Dry Riesling. It has 5 out of 5 stars and a bottle costs about 14 dollars.
Bully Hill Vineyards Dry Riesling