Black-eyed Pea Cakes with Jalapeo Sour Cream

INGREDIENTS:2 cups sour cream
3 Tbsps. fresh jalapeño peppers, minced
1 ½ tsps. garlic powder
1 egg
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. sugar
½ tsp. salt
3/4 cup milk
1 oz. butter, melted
8 oz. cooked black-eyed peas (if using canned peas, rinse, drain)
5 oz. whole kernel corn
3 oz. red bell peppers, diced

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