Martinez-Style Southern Cornbread with Black Eyed Peas
A moist cornbread infused with sweet corn and black-eyed peas, honoring the Southern culinary traditions reflected in common surname patterns. This southern-inspired sheet pan (vegetarian) ready in about 50 minutes pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup milk
- 2 eggs
- 3 tbsp melted butter
- 1 cup fresh corn kernels
- 1/2 cup cooked black-eyed peas
Instructions
- Step 1: Preheat oven to 400°F; grease an 8-inch square baking dish with 1 tbsp melted butter.
- Step 2: Whisk together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, and 1 tsp kosher salt in a large bowl.
- Step 3: In a separate bowl, beat 2 eggs and 1 cup milk until smooth; stir in 2 tbsp melted butter.
- Step 4: Gently fold the wet ingredients into the dry ingredients until just combined, then fold in 1 cup fresh corn kernels and 1/2 cup cooked black-eyed peas.
- Step 5: Pour batter into the prepared dish and bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Step 6: Let rest for 10 minutes before slicing; serve warm with extra butter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Martinez-Style Southern Cornbread with Black Eyed Peas take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Martinez-Style Southern Cornbread with Black Eyed Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Martinez-Style Southern Cornbread with Black Eyed Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Martinez-Style Southern Cornbread with Black Eyed Peas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Martinez-Style Southern Cornbread with Black Eyed Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
