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BlackEyed Peas for Cornbread is for Dinner.

BlackEyed Peas for Cornbread takes several minutes to prepare.

BlackEyed Peas for Cornbread takes several minutes to cook.

BlackEyed Peas for Cornbread makes 14 servings.

The ingredients for BlackEyed Peas for Cornbread are:

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

Here is how you make BlackEyed Peas for Cornbread:

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 servingsNumber of Servings: 14Recipe submitted by SparkPeople user JESCHAINKS.

The nutritional information for BlackEyed Peas for Cornbread is:

• 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