It was rough going there for a bit: the cornbread was hot, straight from my cast iron skillet, with butter pats at the ready. And neither of the kids would consider having any. I had expected that they would refuse the traditional good-luck black-eyed peas and was preapared to eat the ones off their plate to insure they'd have good luck for the year. But anti-cornbread? Whose children were these? Who doesn't like cornbread? Fresh, hot, crisp, cornbread? With butter?
Bud relented first and then ate a whole piece. Twice. Sis had to be challenged with a "no thank you"-bite and then asked for seconds, thirds, and fourths (deciding by seconds that she only wanted the tops and bottoms, not the cake-y insides). The only downside to their new-found love of cornbread was that we finished off the batch in one meal! And my cornbread-to-pea ratio was off.
Especially because I had to eat theirs.
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Cornbread
1 ¼ cups flour
¾ cups yellow corn meal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt (optional)
1 cup skim milk
¼ cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400°F. Leave cast iron skillet in oven while preheating. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Do not overmix. Pour into skillet. Bake 20-25 minutes or until light golden brown and pick inserted comes out clean.
Mom
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Black-Eyed Peas (Vegetarian version)
As tradition goes, you have to eat all your black-eyes on New Year’s.
1 bag black-eyed peas
1 onion, chopped
1 bell pepper, chopped
garlic, minced.
salt, pepper
Soak peas overnight.
In morning, drain and rinse peas.
Saute onion, pepper, and garlic in oil. Add peas. Cover with water (water is double the amount of peas or more). Cook until tender, about 2 1/2 hours.
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