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Black Eyed Peas and Salsa Cornbread

Black Eyed Peas and Salsa Corn Bread

YUM! Nothing like a bowl of good Ole’ southern Black Eyed Peas and some homemade Salsa Corn Bread. Every time I fix this meal I think of my family! My mother loved these and would fix them throughout the year. She would fix her with a big hug of fatback (salt pork), although I gave up doing that years ago, mine still taste the same. The cornbread it hot, moist and has just that little kick that makes your mouth go yummmmm…

Black Eyed Peas

Ingredients:

1 or 2 bags of Dried Black Eyed Peas – I always make 2 as they don’t last long here

4 to 8 quarts of water – depending on how many bags you are cooking

2 – Tablespoons of Salt – you can lesson and add as you go

2 – Tablespoons of Pepper – you can lesson and add as you go

2 – Teaspoons of Cumin – gives that smoky flavor as if you used the fatback

Clean and rinse beans and soak overnight. Rinse again and put in large pot with water and bring to a boil. Once they are at a good boil and salt and pepper and cumin. Lower heat to low/med and cook or a few hours adding water as needed. Serve with a side of my Salsa Cornbread (recipe below), rice and some chopped onions. I like mine spicy hot so I add hot sauce to my bowl.

Tina Roberge

Salsa Cornbread

Ingredients:

1/12 – Cups – Gluten Free Flour – I used Bob’s Red Mills 1 to 1

¾ - Cup Corn Meal

2 – Tablespoons – Baking Powder

¼ - Cup – Sugar

3 – Tablespoons – Coconut Oil

1 – Egg – Beaten

½ Pint – Homemade Salsa – recipe to come later, until the use a store brand you like

½ - Cup of Buttermilk

Mix all ingredients and place in pan and bake at 400 degrees for approximately 30 to 40 minutes. It’s done when the top starts to brown a little. I use and iron skillet that belonged to my grandmother and I only use it for making cornbread.

Tina Roberge

Photo Credit – Myself – Tina Roberge – Hot From My Kitchen to Yours


Image Credit » Photo Credit - Tina Roberge - Hot From My Kitchen to Yours

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Comments

suffolkjason wrote on September 29, 2014, 10:20 AM

Looks delicious. The sort of meal I really enjoy.

Ellis wrote on September 29, 2014, 10:52 AM

Looks good and the photos look very professional...

tinamarie wrote on September 29, 2014, 11:07 AM

Thanks Ellis

tinamarie wrote on September 29, 2014, 11:07 AM

:) Good comfort food

LeaPea2417 wrote on September 29, 2014, 11:25 AM

I love the traditional Southern black eyed peas, collard greens and corn bread that is fixed at New Years.

BarbRad wrote on September 29, 2014, 1:51 PM

You lost me on this one. I may have some Texas blood, and my dad might have loved this, but i just don't like black-eyed peas. Fortunately, they are on our avoid list of foods.

tinamarie wrote on September 29, 2014, 2:10 PM

We do that every year LeaPea2417 - it's a family tradition. I wouldn't start a new year without it.

tinamarie wrote on September 29, 2014, 2:12 PM

It's one of those foods you either like or dislike. My husband is from Maine and he never had them until I fixed them and he can't get enough of them. He also love butter beans, which are fixed almost the same way. Actually, their called large lima beans, but we call the butter beans.

GemOfAGirl wrote on September 30, 2014, 9:05 PM

Looks and sounds so delicious! I'll have to give it a try sometime!

GemOfAGirl wrote on September 30, 2014, 9:06 PM

My mom is from the South, and she calls them butter beans, too. I've never had a taste for them - she always made them plain, and I always thought they were bland that way. I'm sure that when they're combined with other ingredients, they're much better.

Ruby3881 wrote on October 1, 2014, 10:02 PM

Mmm, that sounds delicious! I've never had black eyed peas served that way. They look a bit like baked beans. We usually just add them to soup, so now I know another great way to serve them :)

tinamarie wrote on October 2, 2014, 10:44 AM

They are. I used a ham bone or hamhocks in my butter beans. Give's them wonderful flavor. I've also used kielbasa.