Refried Black Eyed Peas on Jalapeño Cheddar Cornbread
4 to 6
- 1 recipe buttermilk cornbread
- 2 jalapeno peppers, diced
4 oz. Cabot Sharp White Cheddar, shredded (about 1 cup)
- ¼ cup whole milk
- Canola oil
- 2 cans black eye peas, drained and rinsed
- 2 tbsp seasoned salt
- 1 tsp cayenne
- 1 tbsp pepper
- 4 tbsp bacon grease, lard or butter
- 1 cup Salsa Verde
- Pickled jalapenos, sliced
Preheat oven to 425 degrees.
Make cornbread according to directions and add jalapenos, cheddar and milk.
Coat ramekins with canola oil and fill each one 3/4 full; bake for 20 minutes, or until brown.
Pulse black eyed peas through pepper in a food processor until smooth.
Heat grease or butter in a medium size saute pan until melted and almost bubbly, add bean mixture, whisking consistently, then add salsa verde, whisk and remove from heat.
Serve bean mixture over mini cornbreads and top with pickled jalapenos.