Happy New Year Everyone!!

Today, we prepared our standard New Year traditional lunch of Black-eyed Peas & Cornbread.  If you haven't got a tradition to start the New Year off with, might I suggest this one?

It is an old wives tale that eating black-eyed peas on New Years Day brings you luck. While I don't have such beliefs, it is a tradition in this house to eat black-eyed peas on New Years Day in remembrance of my grandmother. My Grandma Wright had black-eyed peas and cornbread to bring in the New Year as far back as I can remember.  So, Grandma...  I make, I eat, and I remember you on this day.

My black-eyed peas are not terribly spicy but I do like to spike it up a notch by adding jalapeño peppers and my very own hot pepper sauce. Just make the black-eyed peas according to the package directions (I use dried  peas) and add whatever you like to it. Here, they are made with a touch of salt, a bit of fried onions, garlic, and chopped jalapeño. The simpler the better I think!

Fry up the onions first in a little oil, then add the garlic and jalapeño peppers and continue to cook until done.

Add cooked black-eyed peas

Our Super Cornbread is a wonderful addition to any meal, but goes especially well with black-eyed peas. It is moist, a little spicy, and will keep for a few days in the refrigerator if you have left overs. It will be just as moist upon reheating as it was to begin with. My secret ingredient is sharp cheddar cheese (shhh... it's a secret).

1/2 cup of sharp cheddar cheese (Tasty Cheese for my Australian friends)

To create this amazing cornbread, simply put all dry ingredients into a bowl and mix in the jalapeño peppers and cheese.

cheese and jalapeño peppers

In a separate bowl, mix together your eggs, milk, and honey. Add the wet to the dry ingredients and mix it all  together. Once blended well, add the butter and gently stir until combined.

Place the mix in a prepared pan

Add this mix to a prepared SQUARE (I know, my pan is not square... you should use either a square or round pan) pan. This will ensure that your cornbread is not wafer thin.

My Grandmother used a cast iron skillet and when I was still in Texas, that is what I used as well. Unfortunately, I do not currently own a square pan or a cast iron skillet.  :(  If you use the proper sized pan, put it into a preheated 425 F (220 C) oven and cook for about 15 to 20 minutes.

Once everything is done, you will have a delicious, healthy, and filling meal.  Enjoy!

Ingredients

Black-eyed Peas

• 2 cups dried black-eyed peas (cooked according to package directions)
• 1 TBSP olive oil
• 1/2 onion
• 2 garlic cloves, chopped
• 1 jalapeño pepper
• salt & pepper to taste

Super Cornbread

• 1 cup all-purpose flour
• 3/4 cup medium-ground yellow cornmeal
• 1/2 cup sharp cheddar cheese
• 2 jalapeño peppers, chopped
• 1 tsp baking powder
• 1 tsp salt
• 3 medium eggs
• 1 scant cup milk
• 3 TBSP honey
• 1/4 cup of unsalted butter, melted (I typically use the reducing cholesterol spread here)