Black-Eyed Peas and Cornbread
Jan. 1st, 2018 08:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sandycombsNo New Year would be complete without the Southern tradition of eating black-eyed peas and cornbread. We were such little piggies about it that I had to scrounge up a couple pictures off the Internet. Delicious!
Black-Eyed Peas
1 lb. dry black-eyed peas
6 cups water
Ham, bacon, ham hock, etc. for seasoning
1 tbsp. kosher salt
Pick and wash peas and place in electric pressure cooker. Add water, ham, and salt. Set pressure cooker on manual/high for 30 minutes. After cooking, allow pressure to release naturally for at least 20 minutes.
Slow cooker: follow above directions, cooking on low 8 hours, or until peas are tender.
Cornbread
1 1/2 cup flour
1 1/2 cup cornmeal
1 tbsp. salt
2 tsp. baking powder
2 cups milk
2 eggs
1/4 cup shortening
Preheat oven to 450oF. Measure dry ingredients and stir together. Stir eggs into milk. Melt shortening in cast iron skillet. Pour wet ingredients into dry ingredients and stir to thoroughly combine. Pour hot shortening into batter, leaving a small amount in skillet. Stir batter thoroughly again. Pour batter into skillet and bake 20-25 minutes, or until golden brown and bread starts to pull away from sides of pan.
If you absolutely must have sugar in your cornbread, add 1 tbsp. in with the dry ingredients.
Black-Eyed Peas
1 lb. dry black-eyed peas
6 cups water
Ham, bacon, ham hock, etc. for seasoning
1 tbsp. kosher salt
Pick and wash peas and place in electric pressure cooker. Add water, ham, and salt. Set pressure cooker on manual/high for 30 minutes. After cooking, allow pressure to release naturally for at least 20 minutes.
Slow cooker: follow above directions, cooking on low 8 hours, or until peas are tender.
Cornbread
1 1/2 cup flour
1 1/2 cup cornmeal
1 tbsp. salt
2 tsp. baking powder
2 cups milk
2 eggs
1/4 cup shortening
Preheat oven to 450oF. Measure dry ingredients and stir together. Stir eggs into milk. Melt shortening in cast iron skillet. Pour wet ingredients into dry ingredients and stir to thoroughly combine. Pour hot shortening into batter, leaving a small amount in skillet. Stir batter thoroughly again. Pour batter into skillet and bake 20-25 minutes, or until golden brown and bread starts to pull away from sides of pan.
If you absolutely must have sugar in your cornbread, add 1 tbsp. in with the dry ingredients.
