Black-Eyed Pea Corn Cakes with Jalapeno Sour Cream

by Jessica on January 20, 2011

Black-Eyed Pea Corn Cakes from My Baking Heart

To celebrate the new year (and make sure we ate our traditional & lucky black-eyed peas), Momma G put a little spin on things. Instead of a bowl of plain beans or even her famous Texas Caviar, she brought these Black-Eyed Pea Corn Cakes to the table. They were crisp on the edges, cakey in the middle, totally flavorful and melted in your mouth… one of the best side dishes I think we had all night. And of those, we had quite a few! I know I’m a little late with these (heck, it’s almost February!), but they definitely deserved to be posted – they were so yummy and we won’t be waiting until 2012 to enjoy them again!

Black-Eyed Pea Corn Cakes with Jalapeno Sour Cream

Yield: 12 cakes


  • 2 cans black-eyed peas, drained and divided
  • 2 tbsp butter
  • 1 sm onion, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 c prepared cornbread, crumbled
  • 1/4 c mayonaisse
  • 1 lg egg, lightly beaten
  • Yellow cornmeal
  • 1 tbsp vegetable oil
  • For the Jalapeno Sour Cream:
  • 1 (16 oz) carton fat-free sour cream
  • 2 jalapeños, chopped & seeds removed
  • 1 tsp garlic, minced


Place 1 can of black-eyed peas in a food processor and blend until smooth. Set aside. Melt 2 tablespoons of butter in a large non-stick skillet over medium heat; add chopped onion and saute about 7 minutes. Add minced garlic and saute for another minute.

Stir together pureed black-eyed peas, remaining can of black-eyed peas, onion mixture, crumbled 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 for 30 minutes. While the cakes are chilling, mix all ingredients together for the sour cream, then refrigerate until ready to serve.

Cook cakes, in batches, in hot oil in a large non-stick skillet over medium-high heat for 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream.

Black-Eyed Pea Corn Cakes from My Baking Heart


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{ 5 comments… read them below or add one }

1 Josie January 20, 2011 at 2:42 pm

OMG, yum!


2 Peggy January 20, 2011 at 3:38 pm

Those sounds truly delicious! Definitely a worthy all year round kind of dish!


3 Jackie ( January 22, 2011 at 1:11 pm

They’re perfect Superbowl recipe for next week. My husband will love these little corn cakes 😉


4 Karen January 24, 2011 at 4:44 pm

Jackie I agree with you . . . an awesome Superbowl treat. I’ll pair this with my new favorite dip . . . avocado and black bean salsa!


5 Lynne February 13, 2011 at 10:33 am

I love black-eyed peas! These cakes look wonderful and with the jalapeno sour cream-heavenly!


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