non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Fiber-rich black-eyed pea soup with warm cornbread – a gut-friendly comfort food that's truly wholesome!
A hearty and soulful Southern classic, this soup features tender black-eyed peas and smoky ham, simmered with classic vegetables. It's the perfect comforting meal, especially for New Year's.
Serving size: 1.5 cups
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice
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Fiber-rich black-eyed pea soup with warm cornbread – a gut-friendly comfort food that's truly wholesome!
This southern dish is perfect for dinner. With 812.45 calories and 50.6g of protein per serving, it's a nutritious choice for your meal plan.
Prep the Peas: Place the dried black-eyed peas in a large bowl and cover with water by at least 2 inches. Let them soak overnight. The next day, drain the peas and rinse them thoroughly.
Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
Build Flavor: Stir in the minced garlic and cook for one more minute until fragrant. Be careful not to let it burn.
Simmer the Soup: Add the drained peas, ham hock, chicken broth, water, bay leaf, dried thyme, and cayenne pepper to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60-75 minutes, or until the peas are tender. Stir occasionally.
Shred the Ham: Carefully remove the ham hock from the soup and place it on a cutting board. Once it's cool enough to handle, use two forks to shred the meat, discarding the bone, skin, and any large pieces of fat. Return the shredded meat to the pot.
Final Seasoning and Serving: Remove and discard the bay leaf. Stir the shredded ham back into the soup. Season with salt and black pepper. Taste and adjust seasoning as needed, as the saltiness can vary based on your ham hock and broth. Serve hot, garnished with fresh parsley.
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.