1 16oz package buttermilk cornbread mix. I used cornbread stuffing mix.
1 large egg, lightly beaten
1/4 cup sour cream
1-1/2 tsp Southwest chipotle seasoning. I used steak seasoning mix
1/2 tsp salt
Instructions
Coarsely mash peas with fork. Stir in garlic and remaining ingredients. Stir until blended.
Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked. Turn and cook 2 more minutes.
Serving
Suggestions
These are excellent served with freshly sliced homegrown tomatoes.
Originally Submitted
8/4/2011
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You can add this Black-eyed Pea Cakes recipe to your own private DesktopCookbook.