Glazed Carrots, Cornbread and Field Peas with Snaps

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   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.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

Ingredients

• 4 slices thick_cut_bacon (chopped)
• 1 medium yellow_onion (finely chopped)
• 3 cloves garlic (minced)
• 1 lb field_peas (fresh or frozen, such as purple hull or crowder peas)
• 0.5 lb green_beans (trimmed and snapped into 1-inch pieces)
• 4 cup low_sodium_chicken_broth
• 1 tsp salt (or to taste)
• 0.5 tsp black_pepper (freshly ground)

Instructions

1. 1

   Render Bacon

   • Place a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, for 6-8 minutes until the fat has rendered and the bacon is golden brown and crisp.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess fat.
2. 2

   Sauté Aromatics

   • Add the finely chopped yellow onion to the bacon fat in the pot. Sauté for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. 3

   Simmer Peas and Snaps

   • Stir in the field peas, chicken broth, salt, and black pepper. Bring the mixture to a boil over high heat.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes.
   • Add the snapped green beans (the 'snaps') to the pot, stir, and replace the cover. Continue to simmer for another 15-20 minutes, or until both the peas and snaps are tender to your liking.
4. 4

   Finish and Serve

   • Remove the pot from the heat. Taste the broth and adjust seasoning with more salt and pepper if necessary.
   • Stir the reserved crispy bacon back into the pot.
   • Ladle into bowls and serve hot, ideally with a side of warm cornbread for soaking up the delicious broth.