This meal can be truly easy peasy if you purchase pre-made cornbread in our local grocery store deli. Ingles makes great cornbread. Pick up two cans of crowder peas or black-eyes and season to taste. I love adding slaw as a side also, so simply pull the slaw leftover from Monday out of the fridge.
Recipes to cook this meal are listed below.
Cornbread Southern Style
2 cups self rising cornmeal mix not just plain cornmeal
2 eggs or 1 extra large egg
2 tablespoons vegetable oil
1/4 cup vegetable oil for the skillet if using cast iron
1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
Mix until combined and drop a small amount into your skillet.
If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.
Notes: If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan. Bake as directed.
1 package (16 ounces) frozen crowder peas, thawed (frozen black-eyed peas can also be used)
1 small onion, finely chopped
2 cups beef broth
1/2 teaspoon garlic powder
1 cup diced ham (approximately 4 1/2 ounces) (Optional)
1/8 teaspoon black pepper
Place all ingredients in a large pan and stir to mix well. Cover and bring to a boil. Reduce heat to medium-low and simmer 40 minutes, or until peas are tender; stir occasionally.
Leftover cornbread will be used to make Chicken Cornbread Cassarole on Thursday.