Refried Black Eyed Peas on Jalapeño Cheddar Cornbread – Cabot Creamery
You'll love Cabot's refried black eyed peas on jalapeño cheddar cornbread recipe that's wholesome and delicious. Get the recipe here!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.
Ingredients
- 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
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