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Blackeyed Peas for Good Luck in the New Year

From Gramma Debbie's Kitchen at Findlay Market

Simple Basic Blackeyed Peas

2 cans            Blackeyed Peas

1 bag              Frozen Greens (mustard or collard are most traditional)

1                      Ham Hock

1 can              diced tomatoes (optional)

Pour contents of both cans of peas into a medium sized sauce pan.  Add ham hock, cover and simmer for 60 to 90 minutes.  Remove ham hock, pick out the pieces of meat and add back into the pot with the beans.  Wash greens thoroughly, slice into ribbons and add to the beans.  Simmer for another 20 to 30 minutes.  Taste for seasoning, adding salt if necessary. 

Cornbread with Blackeyed Peas and Ham

1 cup              all-purpose flour

1 cup              yellow cornmeal

2/3 cup           white sugar

1 tsp                salt

3 1/2  tsp        baking powder

1                      egg

1 cup              milk

1/3 cup           vegetable oil

1 can              blackeyed peas (10 oz can, drained and rinsed)

1 cup              diced ham

Preheat oven to 400°.  Spray or lightly grease a 9 inch round cake pan or cast iron skillet.  In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined.   Add diced ham and blackeyed peas and stir lightly.  Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.