Although the menu stated that we were to eat Couscous Salad on Tuesday evening, we didn’t. Tuesday was far from summer-like weather, so I came up with a “Plan B”. (The irony is many areas for our family are defaulting to “Plan B”, or figuring out what “Plan B” is during this season.)
Since Tuesday was gray, crisp and rainy, I decided to make a Southern Style Supper. What you may ask? Black-Eyed Peas and Ham with Cornbread. The aroma in the house was amazing, but didn’t compare to the taste of the final dish. Talk about good. Even my kids were giving it “three thumbs up!” (Yes, I know we only have two thumbs. They use their toes when they like something a lot and want me to be sure and know they want me to make it again!)
Oh, can I just tell you how wonderful this meal was. AMAZING. I prepared this before I began teaching a piano lesson. My husband, Jon, and I had to sneak a taste test of the cornbread, adding butter and honey to it. YUMMY!
You can serve the cornbread on the side, or you can ladle the black eyed peas over the cornbread. Top with sliced pickled peppers. Either way, you are sure to enjoy this Southern Style Supper.
Southern Style Black-Eyed Peas and Ham
- 1lb of dried black eyed peas
- 1 can of diced tomatoes (Ro-tel tomatoes would be amazing!)
- 1 onion, diced
- 3 slices of bacon, diced
- 1-2 ham hocks
- 2 t of garlic powder
- 2 t of Cajun Seasonings
- salt and pepper to taste
- 2 T of pepper juice (I use the juice from a jar of pickled pepperoncinis)
- 3-4 cups of water
In a stock pot, cook diced bacon until brown and crispy. Add ham hocks and diced onion. Cook until onions are translucent. Add peas, tomatoes, water, and seasonings. Bring to a boil. Cover and turn heat down. Simmer for aprx. 2 1/2 – 3 hours, or until peas are tender.
Southern Style Cornbread
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 3 large eggs
- 1 can cream-style corn
- 4 T olive oil (or you can use butter, etc.)
- 1/2 cup of shredded cheddar cheese
Grease a large cast iron skillet (Yes, to me, it has to be a cast iron skillet). Heat oven to 425°. (It’s best to heat the greased skillet in the oven as it preheats. Makes the cornbread crispy around the edges an on the bottom.)
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. Add milk and eggs; stir in the cream-style corn and oil. Blend well. Pour into cast iron skillet.
Bake for 20 to 25 minutes, or until golden brown and the edges pull away from the sides of the cast iron skillet.
Head over to “Life As Mom” for more recipes using beans and lentils.