New Year’s Black-Eyed Pea Cornbread

Now I have lived in San Francisco for a very long time, but I grew up in Texas and many of my nostalgic cooking comes from there.  While Texas is not exactly considered “The South”, we still pull quite a few culinary traditions from the South and the Southwest...in fact I like to think we pull some of the best from both areas. 

On New Year’s Day (not Eve...unless you are up eating this after midnight) you will find people all over the south eating black-eyed peas.  There are several thoughts as to where this tradition stems from, some dating back to 500 BC and a Jewish tradition of eating BEPs on/around Rosh Hashanah and some from the post-Civil War period.  However, I like to rely on the symbolism summed up nicely on the blog The Spruce Eats which is that eating these simple legumes demonstrates humility and a lack of vanity. The humble nature of the black-eyed pea is echoed by the old expression, “Eat poor on New Year's, and eat fat the rest of the year.” 

Sadly, I have to admit that I’m not really a fan of these little gems...so while many of my friends back home make what they often call “Texas Caviar” (a dip made with black-eyed peas, vinegar and chopped onions and bell peppers that you eat with tortilla chips)...that is just too “in my face” with the peas.  I prefer to disguise mine a bit more with things like cheese and sausage.

So here you have it - my version of New Year’s Cornbread that you can eat alongside your Texas Chili (no beans please) while you watch your favorite football team on the television and possibly nurse your NYE celebration decisions.

 The “How To” Details:

1 lb. pork sausage (I used breakfast style)
1 c. cornmeal
½ c. flour
1 tsp salt
½ tsp baking soda
1 tsp baking powder
½ c. oil (I used canola)
2 eggs, beaten
1 c. buttermilk
¾ c. whole kernel corn
1 c. cooked black eyed peas (cook from dry
or I have also used rinsed, canned beans)
¾ c. whole kernel corn (frozen is fine due to the season) **I used Trader Joe’s fire roasted version
Chopped jalapeno peppers to taste
2 c. shredded longhorn or cheddar cheese

Preheat oven to 350℉.  Brown sausage in skillet, stirring until crumbly; drain and set aside.  Combine cornmeal, flour, salt, soda, baking powder, oil, eggs and buttermilk in a bowl; mix well.  Stir in corn, black-eyed peas, jalapenos, sausage and half of the cheese.  Pour into greased 11x14 inch baking pan (or prepared muffin tins but check for doneness approximately 10 minutes earlier).  Sprinkle remaining cheese over the top.  Bake for 30 minutes or until set in the center.  Makes approximately 12 servings.

 Enjoy on New Year’s Day and let the good fortune of the next 12 months head your way!