Happy New Year! As we kick off the new year, it’s time to think about what delicious dishes we want to make to celebrate. If you’re looking for a tasty and easy recipe to add to your New Year’s menu, look no further than this recipe for black-eyed peas and cornbread.
Black-eyed peas and cornbread are traditional New Year’s dishes in the southern United States, believed to bring good luck and prosperity in the new year. This hearty and flavorful meal is sure to be a hit with your friends and family.
Here’s what you’ll need:
- 1 pound dried black-eyed peas
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 ham hock or 1/2 cup diced ham
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 cups chicken broth
- 1/4 cup water
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions:
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Rinse the black-eyed peas and pick out any debris. Soak the peas in a large bowl of water for at least 8 hours or overnight.
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In a large pot, combine the soaked and drained peas, onion, bell pepper, garlic, ham hock (or diced ham), Cajun seasoning, paprika, cumin, salt, chicken broth, and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 1-1/2 to 2 hours, or until the peas are tender.
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Preheat the oven to 425°F (220°C). Grease an 8-inch square baking pan.
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In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. In a small bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined.
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Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
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Serve the black-eyed peas and cornbread hot, garnished with chopped fresh parsley if desired. Enjoy, and here’s to a lucky and prosperous new year!