January 1, 2009
Every year as long as I can remember we have had black eyed peas on New Year's Day for good luck in the coming year. My husband Chris never heard of doing that until he met me. I'm glad I could bring a new tradition to our family. He enjoys them as much as I do now and looks forward to it.
I did a little research for a Jalapeno or Mexican Cornbread to make along with the black eyed peas. I found a simple one on the Food Network website by Paula Dean. Amazingly enough, it doesn't call for any butter in the recipe so I had to try it out. It's very light and the little bits of jalapeno add a nice kick to the flavor.
1 cup yellow cornmeal
1 cup all purpose flour, sifted
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 large egg
1 cup whole milk or buttermilk (I used 2% and it was still tasty)
1/3 cup sour cream
1/4 cup vegetable oil
2 tbsp chopped jalapenos (I used 2 medium jalapenos, so it was probably more like 3 tbsp)
Preheat oven to 425 degrees F. Grease an 8-inch square pan or cast iron skillet. I used a cast iron skillet. I feel it cooks it through better but if you don't have one a regular glass or metal pan works well too.
In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos. Mix until smooth. Pour into prepared pan. Bake for 20-25 minutes or until golden. I checked the center at 20 minutes and it was done.
at 2:36 PM