Slow Cooker Black-Eyed Peas with Cornbread

This Slow Cooker Black-Eyed Peas with Cornbread brings the real taste of the South right into your kitchen with zero fuss. Whether you’re cooking for a family dinner or a New Year’s Day tradition, this warm, hearty meal fills the house with comforting smells and big flavor.

A warm, easy slow-cooker meal of soft black-eyed peas stewed with smoky ham and veggies, served with golden cornbread. Set it in the morning and the slow cooker does the rest. The cornbread is sweet and tender—perfect for soaking up the tasty juices. A cozy, family-friendly Southern classic.

Ingredients

• 1 pound of dried black-eyed peas, soaked in water all night and washed well

• 6 cups low-sodium chicken broth

• 1 smoked ham hock (about 12 oz)

• 1 medium yellow onion, finely diced

• 4 garlic cloves, minced

• 2 stalks celery, chopped

• 1 green bell pepper, diced

• 1 can (14 oz) diced tomatoes with juices

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp dried thyme

• 1 bay leaf

• Salt and black pepper to taste

• • Add 1 tablespoon of apple cider vinegar after the food is done cooking.

• Fresh parsley for garnish

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ¼ cup granulated sugar

• 1 cup buttermilk

• 2 large eggs

• ¼ cup unsalted butter, melted

• ¼ cup honey (optional, for drizzling)

Directions: Slow Cooker Black-Eyed Peas with Cornbread

1. Prep the peas and vegetables: Drain and rinse the soaked black-eyed peas with cold water. Dice the onion, celery, and bell pepper. Mince the garlic. Put everything near the slow cooker so it is easy to use.

2. Put ingredients in the slow cooker: Add the peas, onion, celery, bell pepper, garlic, and diced tomatoes with their juices into the slow cooker. Tuck the smoked ham hock into the middle. Pour in the chicken broth. Sprinkle smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper over everything. Add the bay leaf. Stir gently.

3. Put the lid on the slow cooker and let it cook on low heat. Cook on LOW flame for 8 to 10 hrs or on HIGH heat for 5 to 6 hours. • Keep the lid closed while it cooks so the heat stays inside. Check the peas near the end; they should be soft but still a little whole.

4. Shred the ham and finish: Carefully lift out the ham hock and put it on a cutting board. Use two forks to pull the meat off the bone into small pieces. Throw away the bone and big fat bits. Stir the shredded ham back into the peas. Take out the bay leaf. Add 1 tablespoon of apple cider vinegar to make the taste fresh and bright.

5. Make the cornbread: About 30 minutes before the peas finish, preheat the oven to 400°F. In a big bowl, mix cornmeal, flour, baking powder, salt, and sugar. In another bowl, beat eggs and stir in buttermilk and melted butter. Pour the wet mix into the dry mix and stir just until mixed. Pour the batter into a greased 8×8-inch pan or cast iron skillet.

6. Bake the cornbread: Bake 20–25 minutes, until the top is golden and a toothpick comes out clean. Let it cool 5 minutes, then slice. Drizzle honey on top if you like.

7. Serve: Spoon hot black-eyed peas into bowls and sprinkle with chopped parsley. Serve with warm cornbread for dipping.

Pro Tips

• Soak peas overnight to cut cooking time and help digestion.

• Add the apple cider vinegar at the end to make the flavors brighter.

• Use a cast iron skillet for crisp edges on the cornbread.

• Leftovers taste even better the next day; store in the fridge for up to 4 days or freeze up to 3 months.

Nutrition Info (per serving, approximate)

• Calories: 420 kcal

• Protein: 28g

• Carbohydrates: 58g

• Fat: 9g

• Fiber: 11g

• Sodium: 680mg

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