Every family has its unique culinary traditions, and for mine, New Year’s Day has always been a time to gather around the table and enjoy a hearty meal of cornbread, cabbage, and black-eyed peas. This tradition is not just about savoring delicious food; it’s deeply rooted in the belief that these dishes bring good luck and prosperity for the coming year. Over time, I began to explore ways to combine these ingredients into a single dish that could be enjoyed all year round. Thus, this Black-Eyed Pea Casserole was born.
My inspiration for this Black-Eyed Pea Casserole with Cornbread Crust came from Melissa’s Southern Style Kitchen’s Hoppin’ John Casserole. Her recipe resonated with me because it beautifully combined the flavors of black-eyed peas with cornbread. However, I wanted to make it my own by adding a few twists that reflect my family’s tastes and traditions.
The result is a casserole that not only captures the essence of our New Year’s Day meal but also offers a nostalgic comfort that can be enjoyed on any occasion. The blend of black-eyed peas, vegetables, and a golden cornbread crust creates a dish that is both hearty and inviting. Whether you’re seeking a new addition to your holiday table or a comforting weeknight dinner, this Black-Eyed Pea Casserole promises to bring warmth and flavor to your kitchen.
As you read through this blog post, I hope you’ll be inspired to try this dish for yourself and make it a part of your own culinary traditions. The combination of black-eyed peas and cornbread is a classic that never goes out of style, and I’m excited to share my version with you.
Ingredients You Need for the Black-Eyed Pea Casserole
Creating a delicious and hearty Black-Eyed Pea Casserole with a cornbread crust requires a variety of ingredients that come together to form a savory and satisfying meal. Below, you will find a comprehensive list of ingredients divided into two parts: the bottom layer and the cornbread topping. This detailed breakdown will serve as both your shopping list and preparation guide.
Bottom Layer Ingredients
For the bottom layer of the casserole, you will need the following ingredients:
- 12 oz Shredded Cooked Chicken
- 28 oz Diced Tomatoes
- 11 oz Frozen Black-Eyed Peas (or you can use 16 oz canned black-eyed peas)
- 1 Bell Pepper (diced)
- 1 cup Chicken Stock
- 1 1/2 tbsp Taco Seasoning
Cornbread Topping Ingredients
The cornbread topping requires a different set of ingredients:
- 3/4 cup Almond Flour (or your favorite gluten-free flour)
- 1/2 cup Cornmeal
- 1/2 cup Milk
- 1 Egg
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
With these ingredients in hand, you are well-prepared to create a Black-Eyed Pea Casserole with a delicious cornbread crust.
Step-by-Step Instructions to Prepare the Black-Eyed Pea Casserole
To create a Black-Eyed Pea Casserole with a cornbread crust, begin by preparing the bottom layer. Start by gathering the necessary ingredients: cooked shredded chicken, diced tomatoes, black-eyed peas, diced bell pepper, chicken stock, and taco seasoning. Place these ingredients into a 12″ saucepan and bring the mixture to a simmer over medium heat. Allow the ingredients to simmer together for approximately 10 minutes, ensuring the flavors meld harmoniously.
While the base layer simmers, you can prepare the cornbread topping. Before preparing your cornbread, preheat your oven to 350°F (175°C). Now, in a large mixing bowl, combine the following ingredients: almond flour, cornmeal, water, a beaten egg, apple cider vinegar, olive oil, maple syrup, baking powder, baking soda, and salt. Stir or use a mixer to mix the mixture thoroughly until it achieves a smooth and consistent batter.
Once the bottom layer has simmered for 10 minutes, remove the saucepan from the heat. Carefully pour the prepared cornbread mixture over the top of the simmered ingredients, ensuring an even distribution across the surface. This will form a delightful cornbread crust that complements the flavors of the casserole.
Place the saucepan into the preheated oven and bake for approximately 30 minutes, or until the cornbread topping achieves a golden brown color. This baking time allows the cornbread crust to become firm and slightly crisp while the casserole beneath remains moist and flavorful. Upon completion, remove the casserole from the oven and allow it to cool slightly before serving. The result is a savory and satisfying Black-Eyed Pea Casserole with a delightful cornbread crust, perfect for any meal.
Tips and Variations for the Perfect Casserole
Creating a Black-Eyed Pea Casserole with Cornbread Crust can be a fun adventure, especially when you personalize it to suit your preferences. One way to customize the casserole is by experimenting with different types of beans. While black-eyed peas are traditional, you can try using kidney beans, pinto beans, or even chickpeas for a unique twist. Additionally, enhancing the dish with other vegetables such as corn or zucchini can add both flavor and nutritional value.
For those with dietary restrictions, there are simple ingredient substitutions that can be made. For instance, if you have an almond allergy, opting for a different gluten-free flour in the cornbread topping is an excellent choice. I suggest a chickpea flour or rice flour. Similarly, using plant-based milk instead of dairy milk can cater to those who are lactose intolerant or vegan.
Storing leftovers is straightforward and ensures that you have a delicious meal ready for another day. Once the casserole has cooled, transfer it to an airtight container and refrigerate for up to three days. For longer storage, you can freeze the casserole for up to three months. When reheating, ensure the dish is thoroughly warmed through to maintain its flavors and textures.
To complete your meal, consider pairing the Black-Eyed Pea Casserole with a fresh salad or a side of steamed greens. These sides not only complement the casserole but also add a contrast to the dish. With these tips and variations, you can enjoy a casserole that suits your taste and dietary needs.
For more easy recipe ideas, browse all of The Mediocre Cook Recipes! Print
Black-Eyed Pea Casserole with a Cornbread Crust
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Gluten Free
Description
Black-eyed pea casserole is the ultimate comfort food you need in your life! This mouth-watering dish features a delicious gluten-free cornbread crust that will have everyone asking for seconds. Perfect for family dinners and gatherings, this wholesome casserole is both hearty and healthy.
Ingredients
- 12 oz Shredded Cooked Chicken*
- 28 oz Diced Tomatoes
- 11 oz Frozen Black-Eyed Peas (or you can use 16 oz canned black-eyed peas)
- 1 Bell Pepper (diced)
- 1 cup Chicken Stock
- 1 1/2 tbsp Taco Seasoning
- 3/4 cup Almond Flour*
- 1/2 cup Cornmeal
- 1/2 cup Milk*
- 1 Egg
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Instructions
- Place cooked shredded chicken, diced tomatoes, black-eyed peas, diced bell pepper, chicken stock, taco seasoning in a 12″ saucepan and bring to a simmer over medium heat.
- Simmer for approximately 10 minutes while preparing cornbread crust.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine: almond flour, cornmeal, water, beaten egg, apple cider vinegar, olive oil, maple syrup, baking powder, baking soda, salt.
- Mix thoroughly using a whisk, hand mixer or stand mixer until smooth batter forms.
- Once bottom layer has simmered, remove saucepan from heat.
- Carefully pour prepared cornbread mixture evenly over simmered ingredients to form crust.
- Place saucepan in preheated oven.
- Bake for approximately 30 minutes or until cornbread topping is golden brown.
- Cornbread crust should be firm and slightly crisp while casserole remains moist.
- Remove casserole from oven and allow to cool slightly before serving.
Equipment
Notes
Shredded Chicken – You can use precooked chicken or cook your own by boiling boneless skinless chicken breasts for 20 – 30 minutes and shredding with a stand mixer.
Almond Flour – You can substitute for a different flour if you would like.
Milk – You can use dairy, almond, oat or flax milk. I like using water to keep it dairy free but any neutral liquid will work.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 580
