Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

Ingredients

• 30 oz seasoned black-eyed peas divided drained canned
• 2 tablespoons butter 
• 1.5 cups super-moist cornbread crumbled
• 8 servings jalapeño cream sour
• 1 large eggs lightly beaten
• 2  garlic cloves minced
• 8 servings garnish: green onion curls 
• 0.3 cup mayonnaise 
• 1  bell pepper red finely chopped
• 1 small onion sweet finely chopped
• 1 tablespoon vegetable oil 
• 8 servings cornmeal yellow

Equipment

• food processor
• frying pan
• baking sheet
• paper towels
• blender

Directions

1. Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
2. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; saut 7 minutes.
3. Add minced garlic, and saut 1 minute.
4. Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
5. Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal.
6. Place on a lightly greased baking sheet; cover and chill 30 minutes.
7. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels.
8. Serve cakes immediately with Jalapeo Sour Cream.
9. Garnish, if desired.
10. Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.