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Black-eyed pea and cornbread skillet

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This recipe is very simple, though it has a couple of steps. It’s easily done while watching the football game, which I understand is a popular New Year’s Day activity, or while resting on the sofa after some late-night revelry. Season this to your own tastes, lots of spicy Creole seasoning or just a touch, tomatoes with green chile or without. I find country ham “biscuit slices” readily at most markets in vacuum packages, but whole slices are just fine. Chopped “seasoning pieces” are great for seasoning, but don’t make great eating, so avoid them. For some prosperity to go with your New Year optimism, serve these with greens, like Foldin’ Money Cabbage.

Black-eyed Pea and Cornbread Skillet

Serves 4

For the Black-eyed Peas

4 ounces center cut country ham biscuit slices

4 cups of water

Half of a small yellow onion

2 garlic cloves

2 bay leaves

1 teaspoon Creole seasoning (I like Tony Chachere’s)

12 ounces frozen black-eyed peas

3 green onions, white and light green part only, finely chopped

2 tablespoons butter

1 tablespoon flour

1 (14.5-ounce can) diced tomatoes with green chile (or plain diced tomatoes), drained

Salt to taste

For the Cornbread:

1 cup yellow cornmeal

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1 egg

2 tablespoons butter, melted and cooled

For the Black-eyed Peas:

Cut the country ham into small cubes and put it in a saucepan with the halved onion, garlic and bay leaves. Pour over 4 cups of water. Bring to a boil, skim off any scum that rises, lower the heat to medium low and simmer, covered, for 30 minutes. Add the black-eyed peas and 1/2 teaspoon of the creole seasoning.  Simmer for 1 hour, or until the peas are tender.

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