This cozy, one pot Black Eyed Pea and Cornbread Pot Pie is pure comfort food during the coldest parts of the year. This black eyed pea pie is simple to make and is freezer friendly! This recipe is vegetarian and easily dairy free [VIDEO in recipe card]
Not Just for New Years
Black eyed peas aren’t just for New Years. That’s my argument every time I whip up a black eyed pea recipe. They’re a year round pantry staple and take no time to cook from dry beans.
Simple to make, this black eyed peas and cornbread pie is made in one pot with the bulk of the veggies cooked first on the stove top. Then, cornbread batter is spooned on top and baked in the oven. Clean up is a snap!
Ingredients for this Black Eyed Pea Cornbread Casserole
Sweet potatoes, chard and caramelized onions round out the bulk of this pot pie. It’s a comforting combination of flavors with a good balance of sweet and spicy. The cornbread crust is as Southern as my Ma with a little bit of sweetness sprinkled in for good measure; just like her. Here’s what you’ll need to make it:
For the Filling:
- Red Bell Pepper
- Dry Black Eyed Peas
- AP Flour
- Veggie Broth
- Tomato Paste
- Swiss Chard
- Sweet Potato
For the Cornbread Topping:
- AP Flour
- Baking Powder + Baking Soda
- Milk, or Plant Milk
- Butter, or Vegan Butter
How to Make Black Eyed Peas and Cornbread Pot Pie
Black eyed pea sweet potato cornbread pot pie is a crowd pleaser. It freezes well and makes delicious leftovers. And while there are several steps in the cooking process, it’s made in one pot for quick service and clean up. Here’s how to make it:
- First, in a 3 or 4 quart dutch oven (I use 3 qt – 8″ diameter – but have a bit of spill over while baking), caramelize the onions on medium low for about 30 minutes. Use this cook time to prep the remaining veggies.
- Second, add the bell pepper and saute to soften. Sprinkle the flour over the onions and pepper and stir to coat. Stir in the broth, tomato paste, garlic, dry black eyed peas and herb sprigs. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
- Meanwhile chop the chard.
- Next, fish out the herb sprigs and discard. Add the potatoes and mustard, stir and cook for 15 minutes or until just fork tender. Preheat the oven to 425F and prepare the cornbread crust.
- Last, Use a large #20 cookie scoop or 3 Tbs each, drop scoop-fulls of cornbread on top of the filling. Sprinkle top with chopped sage and bake.
Share piping hot with a big salad. Don’t forget a few glugs of Tabasco! Jalapeños are a welcome addition as well in this vegetarian black eyed pea recipe, if you’re into spicy things.
A Few Recipe Notes
- Perfect for holidays (not just New Years)! This black eyed pea cornbread casserole feeds a small crowd and is festive and hearty enough for your holiday table.
- The onions need a good solid 30 minutes to caramelize. This is the base of the recipe and offers so much flavor. It’s a process not to be rushed.
- Freezer friendly! This black eyed peas with cornbread recipe freezes with ease. Store leftovers in lidded individual containers or a casserole dish in the freezer. Thaw in the refrigerator over night and warm in a 350F oven for about 20 minutes, or until warmed through.
- Make it dairy free! Replace the butter and milk with dairy free butter and milk. Be sure to cut the salt by half if using salted vegan butter.
I love reading your adaptations about how you make the recipe work for you!
- Carrie made this recipe with soy milk, chickpea flour, and kale.
- Veronika made this recipe in a 3.6 Qt, 12″ in Dutch oven (see video in recipe card).
- Mitzi cut the recipe to fit in a 10″ cast iron skillet.
More Vegetarian (and Vegan) Black Eyed Pea Recipes to Love
- Harissa Stewed Black Eyed Peas with Okra and Collard Greens
- Slow Cooked Black Eyed Peas
- Citrusy Roasted Beet Goat Cheese Salad (with Black Eyed Peas) – from Foolproof Living
- BBQ Black Eyed Peas Collard Rolls
- Black Eyed Peas with Smoky Collards and Cheesy Grits
- Hoppin John Stew
Black Eyed Pea Sweet Potato Cornbread Pot Pie
For the Filling:
- 2 Tbs Coconut or Olive Oil unrefined virgin
- 4 C (310g) Purple Onions sliced into 1/2 moons (about 3 large onions)
- 3/4 tsp Sea Salt divided
- 1 1/2 C (180g) Red Bell Pepper seeded and medium dice (about 1 large pepper)
- 1/4 C (40g) All Purpose Flour
- 5 C (1.1kg) Vegetable Broth
- 2 Tbs Tomato Paste
- 4 Cloves Garlic minced
- 1/2 C (85g) Dried Black Eyed Peas rinsed and sorted
- 2 Springs of Herbs Each: Thyme, Sage, Rosemary tied together with cooking twine
- 2 Tbs Dijon Mustard
- 4 C (120g) Swiss or Rainbow Chard ribboned, chopped and packed for measure
- 3 C (315g) Sweet Potato peeled and diced into 1/2" cubes (about 1 medium or 1 lb)
- 1 1/2 tsp Tabasco
- 10 grinds of pepper
For the Cornbread Crust:
- 1 C (155g) All Purpose Flour
- 1 C (115g) Yellow Cornmeal medium grind, I like Bob's Red Mill
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
- 2 Tbs Granulated Sugar or honey
- 1 C (250g) Milk plant or dairy
- 1 Egg lightly whisked
- 3 Tbs Butter melted and slightly cooled, sub plant butter if dairy free
- 1 1/2 Tbs Fresh Sage chopped
For the Filling:
- In a 3 or 4 quart dutch oven (I typically use 3 qt, 8" wide DO but have a bit of spill over while baking), add the coconut oil and heat until shimmering. Add the onions and 1/4 tsp salt. Caramelize the onions on medium low for 30 minutes, stirring occasionally. Use this cook time to prep the remaining veggies.
- Add the bell pepper and saute for 2-3 minutes just to soften. Sprinkle the flour over the onions and pepper and stir to coat. Stir in the broth, tomato paste, garlic, dry black eyed peas and herb sprigs. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
- Fish out the herb sprigs and discard. Add the potatoes and mustard, stir and cook for 15 minutes or until just fork tender. While the potatoes are cooking preheat the oven to 425F and prepare the cornbread crust.
- To the filling, add the chard and Tobasco. Stir in and cook until just wilted, about 3-4 minutes. Remove filling from heat. Taste and adjust seasoning and/or heat.
For the Cornbread Crust:
- In a mixing bowl, whisk the dry ingredients together: flour, cornmeal, baking powder, baking soda, salt and sugar (be sure to cut the salt by half if using salted vegan butter). To the dry ingredients add the milk, whisked egg and melted butter. Stir until all ingredients are just incorporated.
To Assemble and Bake:
- Using a large #20 cookie scoop or 3 Tbs, drop scoop-fulls of cornbread on top of the filling. Fill in the gaps, with smaller scoops as needed until all the cornbread mixture is used up. There will be some gaps on top of the pot pie. This is okay, as those gaps will fill in as the pot pie bakes. Sprinkle top with chopped sage.
- Set the pot pie on a parchment or silpat lined sheet pan (to catch any spill over) and bake in preheated oven for 20 minutes or until top is set and slightly golden.