Black-Eyed Pea Cornbread Cakes With Jalapeño Sour Cream

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Southern Living


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2 (15-oz.) cans seasoned black-eyed peas, drained and divided

2 tablespoons butter

1 small sweet onion, finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

1 1/2 cups crumbled Super-Moist Cornbread

1/4 cup mayonnaise

1 large egg, lightly beaten

Yellow cornmeal

1 tablespoon vegetable oil

Jalapeño Sour Cream

Garnish: green onion curls

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