Texasliving’s Favorite Cornbread and Black-Eyed Peas Recipes

Keeping up with Southern tradition, black-eyed peas and cornbread are a must for New Year’s Day. Both promise prosperity for the new year, so be sure to eat a sufficient amount! These dishes pair well with collard greens or sauerkraut, which also indicate prosperity.

Sweet(ish) Cornbread

Ingredients:

• 2 eggs
• 3/4 cup sugar
• 1/4 cup butter-flavored shortening
• 1/2 teaspoon vanilla extract
• 1 3/4 cup cornmeal
• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup milk
• 1/3 cup vegetable oil
• 1/4 cup honey

Instructions:

1. Preheat oven to 400 degrees.
2. Heavily grease a 9×13 pan making sure to include the edges and corners.
3. In a medium bowl, beat the eggs, sugar, shortening, and vanilla. Set aside.
4. In a large bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
5. Combine the wet mixture into the dry ingredients and stir.
6. Mix in milk, vegetable oil, and honey until the batter is smooth.
7. Pour into greased pan and bake for 20 to 25 minutes, keeping a close eye on it.

Black Eyed Peas

** Reminder: Be sure to soak your overnight so they are ready to use!

Ingredients:

• 1 pound dried black-eyed peas, sorted and rinsed
• 2 tablespoons olive oil
• 2 ounces sliced salt pork belly, chopped
• 4 strips of bacon, cut into ½ inch pieces
• 1 large onion, chopped
• 1 teaspoon garlic powder
• Salt
• ¼ teaspoon black pepper
• ¾ tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 3 cups reduced-sodium chicken broth

Instructions:

1. The night before, place the black-eyed peas in a large pot and cover the peas with water. Soak overnight, then drain the water and rinse. If you don’t have time to soak the peas overnight, you can boil the black-eyed peas for 2 minutes, then remove from heat, cover, and soak for 1 hour.
2. Using a large pot, heat the oil. Add the pork and sear until the pork is brown on all sides.
3. Add the bacon and onion to the pot and simmer until light brown, about 6 to 8 minutes.
4. Add the garlic powder, salt, black pepper, and thyme. Stir until the entire mixture is coated.
5. Add the chicken broth, ham hock, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.
6. When the pork begins to fall apart, add the peas and simmer for 1 to 1/2 hours until they are very soft.
7. Discard bay leaves and season additionally according to taste.