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Crockpot Black Eyed Peas and Cornbread

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Crockpot Black Eyed Peas and Cornbread

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Crockpot Black Eyed Peas and Cornbread
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8
Calories: 484kcal


  • 2 cup black eyed peas, dry
  • 1/4 medium onion
  • 4 ounce diced green chilies, canned
  • 1 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 2 teaspoon salt
  • 1/8 teaspoon cayenne or red pepper


  • 3/4 cup cornmeal, yellow
  • 1/3 cup sugar
  • 1 1/4 cup flour, all-purpose
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/4 cup olive oil
  • 1 large egg

Serve With

  • 4 cup green beans
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 4 medium orange


  • Soak the dry black eyed peas overnight in a crockpot.
  • Rinse the beans and put them back in the crockpot with enough water to cover them.
  • Dice the onion. Add to the crockpot along with the green chilies and minced garlic.
  • Cook on high for 8 hours.
  • When the beans only have an hour left to cook, stir in tomatoes, salt and cayenne pepper.
  • Preheat oven to 375 degrees.
  • Trim beans and toss with olive oil, salt and pepper. Spread out on a baking sheet and bake for 20-25 minutes.
  • Mix all bread ingredients together in a large bowl until just moistened.
  • Spray muffin tin with cooking spray and fill each cup with batter.
  • Bake alongside green beans for 15-20 minutes.
  • Just before serving, mix 2 tablespoons flour with a little cold water and add it to the black eyed peas if a thicker consistency is desired.
  • Serve black eyed peas with corn bread, green beans, and orange slices.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 484kcal | Carbohydrates: 78g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 881mg | Fiber: 12g | Sugar: 13g

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