Black-eyed Peas and Cornbread

Black-eyed peas and cornbread are a staple in southern food. They are best known for making appearances on New Year's Day to herald good fortune for the New Year. This tradition is believed to have started with the Jewish religion around 500 A.D. They would eat black-eyed peas to show humility to the God during Rosh Hashanah, the Jewish New Year. More recently, the tradition carried into southern tradition during the Civil War when the northern troops left the black-eyed peas alone,  believing them to be food for livestock. This oversight allowed many southerners to survive the winters during the Civil War. Now, the peas have come to represent humility and an increase in wealth. The latter idea stems from the peas expanding as they cook. Black-eyed peas, cornbread and some kind of green (collared greens, green beans, mustard greens, turnip greens, etc) represent pennies, gold and dollars, respectively. In addition, some families add a penny or dime to the black-eyed peas and whoever is served it is supposed to receive extra luck.

This is one of my favorite snacks and, in reasonable proportions, is good for you. But who pays attention to proportions when faced with black-eyed peas and cornbread?

Black-eyed Peas
1 bag frozen black-eyed peas (24-32 ounces)
1 can Rotel tomatoes
2-4 slices of bacon
5-10 sharp beans
salt, pepper, and garlic to taste

In a large saucepan, place a few slices of bacon cut into strips in the bottom. Cook until brown. Add black-eyed peas, Rotel tomatoes, and snap beans. Rinse the can with water and add it to the pan. Bring everything to a boil and add salt, pepper, and garlic to taste (about 1 tablespoon of each). Reduce to medium and cook until peas are no longer crunchy (30-45 minutes)


Cornbread
1 egg
2 cups White Lilly Self-Rising White Cornmeal Mix
1 1/4 - 1 1/2 cup Buttermilk
1/4 vegetable oil

Coat pan with oil and place in oven to heat the oil. Mix/whisk egg, cornmeal mix, buttermilk, and vegetable oil together in bowl*. If the batter is thick, thin with buttermilk until it is manageable. Remove the pan from the oven and add the batter (the pan should sizzle). Bake for 25-30 minutes.

*bacon, bacon drippings, onions, peppers, corn, cheese, etc, can be added per preference

-Madison Monnette