Corn Bread and Black-eyed Peas

Howard Wallace

Howard Wallace

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The bread just came out of the oven. No sugar or white flour in this stuff.

2 cups buttermilk
2 eggs
1.75 cups corn flour
1 tsp each salt, baking soda, baking powder

Mix and put into a hot, greased cast iron skillet. bake in a preheated oven at 425 for 15 min.

Boiled the ham bone overnight. This morning added black eyed peas, wild rice, peppers and onions. It’s smelling pretty good.

It’s usually good luck for a year. I figure today it’s good luck for a millennium. Chances like this don’t come around often.

Oh yeah, cut the bread with an Udhaipur or a Sirupati.


[This message has been edited by Howard Wallace (edited 01-01-2001).]
 
Omit the wild rice, add some chopped purple onion, tomato and jalapeno on top of the cooked blackeyed peas when served. Slice the cornbread with a kumar karda. otherwise, I'm with you 100%, Howard
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. Happy New Year/Century/Millenium everybody!
 
we're having our black-eyed peas cooked enough to remain still firm, tossed with green onion, lemon juice, black pepper, and olive oil. Served cold. They call it Texas caviar.
And certainly the kagnes kata (?is that even close?) is another way to divvy up the cornbread.
Happy 2001, all
 
:
We had ours with chopped red onion and biscuits fresh from the oven.
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And Howard that's a good thought about it being good for the millinneum.
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I just noticed this thread, and it piqued my curiosity. My family (and most I grew up with) never followed the cornbread/blackeyed pea tradition, and now I kinda feel left out. I have a good friend from a family that moved north some time ago, and they all still follow the traditions - one of which is that he has to be the first one to show up at the door at the New Year - a tall dark haired man - in order to bring good luck.

Does everyone but me and my family have blackeyed peas on New Years? Has anyone heard that a tall dark man has to be your first guest?

[This message has been edited by Snuffy (edited 01-01-2001).]
 
Don't feel bad. I've never heard of that tradition. But I've spent all my days in either Washington or Montana.
 
I only vaguely heard about the tradition. ( But then the Hungarian side of the family wouldn't have known about it - too busy dodging the Klan in West Virginia. )

The Okie/Texas side of the family had it's traditions passed down through "Darth Vader" who on holidays when the family was over always whined that it'd been so long since we all got together she'd forgotten how to cook a roast. She'd then proceed to incinerate a roast into a 6"x6"x6" cube of blackened rawhide to prove her point ( and God have mercy on you if you agreed with her she couldn't cook ). Oddly enough she called me last year. I guess she finally realized that I hadn't spoken to her in the last 25 years.

But cornbread is going on tonite's menu.
 
My grandmother replaced the cornbread with wrapping the ham in rye bread dough and THEN cooking the ham. The best sound in the house on New Year's Day is to hear her in the kitchen with a hammer beating the heck out of that ham to crack open the hard outer shell. But the inside is soft and a great treat to munch on while we wait for the rest of the meal to be ready. mmmmmmmm
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Maybe I could persuade her to use a nice little AK of something instead of the hammer......
 
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