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I realized that the chronology of this recipe appeared in reverse, so I would propose scanning down to the very bottom of my blog postings, to see how this Old Southern recipe came together. Or perhaps you can take the … Continue reading →

The Corn Bread is finished after baking for 20 to 25 minutes. Ideally in a 9x9x2 inch pan – but seriously, who’s gonna have a 9x9x2 inch pan? Maybe a 11x11x4 inch pan, or a 7x7x6 inch pan, but certainly … Continue reading →

Okay, the Hoppin’ John has been cooking for an hour and a half. Time to start spooning it into bowls.

Okay, mix your dry cup of corn meal, your dry cup of flour, baking soda, sugar, and salt together. Then mix your milk, oil, and well beaten egg together separately. Finally, bring them both together as nature intended. Mix the … Continue reading →

You’ll need three teaspoons for the recipe.

I hate Jiffy mix cornbread. My mother didn’t use it. My grandmother didn’t use it. So I won’t use it. It’s way too sweet for my taste. So I like to make a more savory cornbread from scratch. I use … Continue reading →

At this point, the stew has been cooking for about an hour. It’s still got more time to go! I also added some ground pepper and sea salt.

Now sauté the peppers and onions, until caramelized. While this is happening, add your meats to the black-eyed peas. Also add a cup of uncooked rice to the beans and meats.

Sauté your ham and bacon until thoroughly cooked – about 10 minutes or so, on medium high heat. Vegans avert your eyes! Mmmmm, meat! But you know, I’m pretty sure tofu would certainly work for this recipe. May not have … Continue reading →

I also added lean ham as well. Any amount will do. I put in half of this. (And yes, my eyes were still watering from the peppers!)