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Started By
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Black eyed peas and cornbread
Posted on 7/20/15 at 4:24 pm
Posted on 7/20/15 at 4:24 pm
Any tips on how to eat it when my grandma is 6 hours away?
And the restaurant sucks. Trust me
And the restaurant sucks. Trust me
8
Posted on 7/20/15 at 4:28 pm to Paige
quote:
Any tips on how to eat it when my grandma is 6 hours away?
Use your hands for the cornbread and a fork or spoon for the peas.
Posted on 7/20/15 at 4:30 pm to Paige
Posted on 7/20/15 at 4:32 pm to Paige
Purple Hull Peas >>>>>>>>>> Black Eyed Peas
Posted on 7/20/15 at 4:40 pm to Paige
Open a can and make some Jiffy is probably the easiest way Paige. If you want to do them right, you're going to have to earn it.
Posted on 7/20/15 at 4:43 pm to Paige
I do black eyed peas with Andouille over rice. The flavors all blend in really well together. I guess a version of Hoppin' John?
I just lightly brown the sausage, cut into quarter rounds. Add in some finely chopped onions and garlic enough to get translucent. Then add the peas with liquids from the can. Simmer until the liquid reduces a bit. Maybe 30 mins to an hour. Pour over rice and top with the green, leafy part of green onions.
Be careful not to over salt.
I have no clue how to bake cornbread.
I just lightly brown the sausage, cut into quarter rounds. Add in some finely chopped onions and garlic enough to get translucent. Then add the peas with liquids from the can. Simmer until the liquid reduces a bit. Maybe 30 mins to an hour. Pour over rice and top with the green, leafy part of green onions.
Be careful not to over salt.
I have no clue how to bake cornbread.
Posted on 7/20/15 at 5:11 pm to LouisianaLady
quote:
MD has a nice skillet cornbread recipe that's super easy.
lol paige had the second reply in that thread, talking about how her grandma's peas and cornbread is her favorite meal
Posted on 7/20/15 at 5:21 pm to Paige
Pick up some fresh peas or a bag of frozen black eyed peas at the market. Cut up about 4-6 slices of bacon and salute' that covered over med hi heat. Toss in a half cup chopped onion. I use few whole pearl onions I keep frozen. When the bacon is rendered, add the peas. Add water to cover the peas. Boil, cover, and quick simmer for about 45 min to 1 hr. Add water as needed. I usually season with several shakes of cayenne vinegar and a trace of salt.
Use most any cornbread recipe, replace the oil with bacon fat. Money.
Use most any cornbread recipe, replace the oil with bacon fat. Money.
This post was edited on 7/20/15 at 5:23 pm
Posted on 7/20/15 at 5:42 pm to Paige
Paige, the best corn bread, for me, is made with stone ground corn meal. Simple is best (and no flour...none...nada):
2 cups corn meal
2 large eggs
6 T oil or bacon grease
1 T baking powder
1/2 t salt
Buttermilk or whole milk
A bit more oil r cooking spray for the skillet
Heat a 12 inch skillet on the stove and preheat the oven to 425.
Mix all ingredients well, using enough milk to create a thick batter that will barely pour from a spoon. PAM the skillet well, or add enough oil to grease the bottom AND the sides. Pour in the batter, pop in the oven, and bake for @ 25 minutes until golden on top.
Turn out onto a plate, slice and serve with some butter.
2 cups corn meal
2 large eggs
6 T oil or bacon grease
1 T baking powder
1/2 t salt
Buttermilk or whole milk
A bit more oil r cooking spray for the skillet
Heat a 12 inch skillet on the stove and preheat the oven to 425.
Mix all ingredients well, using enough milk to create a thick batter that will barely pour from a spoon. PAM the skillet well, or add enough oil to grease the bottom AND the sides. Pour in the batter, pop in the oven, and bake for @ 25 minutes until golden on top.
Turn out onto a plate, slice and serve with some butter.
Posted on 7/20/15 at 6:29 pm to Btrtigerfan
Is it really that easy? Just use a regular pot? I didn't know they sold frozen peas. I'm not shelling any. I have nightmares of that from childhood. But I know the canned ones are shite. Maybe I'll be a really good granddaughter and call my grandma and ask her how she seasons
And I guess I need a new cast iron skillet to make the cornbread. I ruined mine washing it and threw it away before reading on here how to fix them
With you and otis' recipes, I'm set. Y'all will be the jealous ones on Wednesday in the wfdt thread
And I guess I need a new cast iron skillet to make the cornbread. I ruined mine washing it and threw it away before reading on here how to fix them
With you and otis' recipes, I'm set. Y'all will be the jealous ones on Wednesday in the wfdt thread
Posted on 7/20/15 at 6:40 pm to Paige
quote:
Y'all will be the jealous ones on Wednesday in the wfdt thread
please photo document the process.
Posted on 7/20/15 at 6:46 pm to TigerHam85
I can even periscope it for y'all 
Posted on 7/20/15 at 7:57 pm to Paige
First buy some purple hull peas from a local market. Brown some sausage and a sweet onion. Add peas. Then cover with homemade chicken stock (or veggie stock) and add some white wine vinegar to taste. Let that simmer for about an hour.
Make cornbread while waiting. I use MDs recipe but I add honey because I like sweet cornbread.
This is a weekly meal in my house once the weather cools down.
Make cornbread while waiting. I use MDs recipe but I add honey because I like sweet cornbread.
This is a weekly meal in my house once the weather cools down.
This post was edited on 7/20/15 at 7:59 pm
Posted on 7/20/15 at 9:13 pm to Salmon
quote:
I use MDs recipe
This would make Grandma Cooksey smile.
Posted on 7/21/15 at 6:49 am to Salmon
+1 on the purple hulls. Frozen is fine, though fresh is a real treat. I use diced andouille in mine, but chunks of ham or bacon will also suffice. Brown your seasoning meat in a little butter or oil, add chopped onion and brown, then add the peas and water to cover. Toss in some chopped garlic, bring to a rolling boil, then reduce to a simmer. Cook until tender, abt 20 minutes, adding water as needed so that the peas remain submerged. Add salt as needed....will depend on how salty the seasonong meat was.
This is your basic southern style vegetable....do the same thing to green beans, speckled butter beans, etc.
This is your basic southern style vegetable....do the same thing to green beans, speckled butter beans, etc.
Posted on 7/21/15 at 8:12 am to Paige
quote:
Y'all will be the jealous ones on Wednesday in the wfdt thread
I'm willing to guess most of us know how to make cornbread and peas.
I'm also willing to bet you frick this up. Badly.
Posted on 7/21/15 at 12:30 pm to hungryone
Frozen purple hull peas can be surprisingly good. I get them from a farmer's market here which puts them up the day they're picked and they're good for several years tasting pretty much fresh picked.
I make a bit of a stock. I do something similar to you, but I simmer a smoked ham bone or hock(s) for while before I add the peas since the peas cook so quickly. I reduce the stock a bit before I add the peas depending on how many I'm cooking at once. Sometimes, I cook the stock the day before I'm cooking the peas and let it sit overnight. Makes that stock with the peas drinkable.
I make a bit of a stock. I do something similar to you, but I simmer a smoked ham bone or hock(s) for while before I add the peas since the peas cook so quickly. I reduce the stock a bit before I add the peas depending on how many I'm cooking at once. Sometimes, I cook the stock the day before I'm cooking the peas and let it sit overnight. Makes that stock with the peas drinkable.
Posted on 7/21/15 at 1:58 pm to Paige
Call your grandmother. You will make her day
Posted on 7/22/15 at 8:30 pm to Paige
Bump
Posted on 7/22/15 at 9:22 pm to OTIS2
Yep. I've been waiting.
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