BlackEyed Peas for Cornbread

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 123.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 299.9 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 9.2 g
  • Protein: 9.0 g

View full nutritional breakdown of BlackEyed Peas for Cornbread calories by ingredient
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Number of Servings: 14


    Goya Blackeye Peas - Dry, 16 oz (remove)
    Salsa, 0.25 cup
    Sweet Corn, Canned, 1 cup
    Onions, raw, 1 cup, chopped
    GFS Roasted Chicken Base, 4 tsp
    Milk, canned, evaporated, nonfat, 0.5 cup
    Olive Oil, 2 tbsp
    Garlic, 1 tsp


Quick cook Blackeyed Peas per instruction (boil for 2 minutes soak for 3-4 hours)

In a casserole pan (or any pan) mix the Blackeyed Peas, salsa, corn, and onions with 3-4 cups water and bake on 400 - 425 for an hour (usually I cook it part of the time with the cornbread).

Afterwards, fry in a frying pan in the oil with the garlic, (heat up pan and oil very hot and add the peas mixture slowly). Stir in chicken base (can substitute half that amount if using dry base instead - with 1 tablespoon water). Keep stirring until completely mixed together.

Add in the milk and stir until right as parts start to look like a dip. Turn off and serve 1/4 to 1/2 cup servings over cornbread.

***VERY Filling, I watched two of my children give themselves terrible stomach aches trying to eat a whole bowl of this.

Serving Size: Makes about 14 1/2 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user JESCHAINKS.

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