Black Eyed Peas and Cornbread

Submitted by: Meredith Hink MS, RD, CD
Yield: Approximately 6- one cup servings

In a previous New Year’s recipe contest, several contestants mentioned that collard greens and black-eyed peas are a special Southern dish for the New Year as they symbolize good fortune. Other symbolic ingredients include stewed tomatoes and corn, which represent health and wealth. This recipe combines all of these symbolic ingredients into one tasty dish. I especially love using my cast iron Dutch oven for this recipe. To your good fortune and health this new year!


  • 1 cup frozen black eyed peas
  • 1 cup frozen chopped collard greens
  • 4 oz. sliced, mini portabella mushrooms
  • 1 cup water
  • 14.5 oz can no added salt diced tomatoes, drained
  • ¼ cup BBQ sauce
  • Pan spray
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 3 Tbsp. soy flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • ¾ tsp. salt
  • 1 cup unflavored soymilk
  • ¼ cup vegetable oil


  1. Preheat oven to 400◦F.
  2. Place black eyed peas, collard greens, mushrooms, and water in a saucepan. Bring saucepan to boil, then reduce to a simmer and cover for 40 minutes. After peas and greens have cooked, stir in tomatoes and barbecue sauce.
  3. While peas and collard greens are cooking combine all-purpose flour, cornmeal, soy flour, sugar, baking powder, and salt in a bowl.
  4. Combine soymilk and vegetable oil in a separate bowl.
  5. Mix soymilk and oil with flour mixture until a thick batter forms.
  6. Place peas and collard greens mixture in the bottom of a two-quart Dutch oven, sprayed with pan spray.
  7. Spoon cornbread mixture on top and spread evenly over surface to smooth.
  8. Cover and bake 45-50 minutes or until cornbread is baked completely through.